Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast I create these recipes from my own experience with ingredients so remember that no matter what my instructions might be you should cook with your own knowledge and passion and make them your own. Rich and oh so tasty this butternut purée is made by roasting the squash with garlic and sage and then blending with parmesan cheese! This purée is the perfect bed for these perfectly caramelized scallops.
Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast is something that I have loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can have sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast using 14 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast:
- Take 1 large squash
- Get Large shallot chopped
- Make ready 3 garlic chopped
- Make ready Pack tarragon chopped(1/2 cup)
- Prepare 4-5 oz Heavy cream
- Take Salt and white pepper
- Make ready 1 tbsp brown sugar
- Prepare Cup dry white wine
- Prepare 2 cups Balsamic vin
- Prepare 2-3 tbsp Honey
- Prepare 16 scallops uniform size
- Make ready Crusty French Demi bread
- Prepare Truffle oil
- Get Parmesan cheese
Transfer the scallops to a plate, browned-sides up, and clean the skillet, discarding any oil. Personally I prefer scallops to be a bit overcooked so I opt for a minute if they are medium-sized sea scallops. You will need at least a minute per size if using fresh, jumbo scallops for a soft center. When the squash is finished microwaving, use a hand mixer, blender, or kitchenaid and pour the squash into a mixing bowl (along with the water) and begin to puree.
Steps to make Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast:
- Add 2 cups balsamic and two good squeezes of honey and reduce by half and set aside. I cool mine and add to a squeeze bottle for drizzling
- Peel and dice squash and add to boiling water until tender
- Add evo to sauce pan followed by garlic and shallot for a couple and then add two tbsp tarragon for a couple and deglaze with white wine and simmer until wine is mostly reduced. I reserve the rest of the tarragon for processing and plating
- Drain squash and add to a food processor along with the garlic, onion tarragon mixture. Season with salt, pepper, 1 tbsp brown sugar, heavy whip and process until smooth, check for seasonings and add salt, pepper and tarragon to taste. Salt is your freind with squash but you can’t take it away so be careful.
- Once smooth and taste is where you want it set aside
- Slice bread and drizzle with truffle oil and top with shave Parmesan and for baking at 400 right before you sear scallops
- Heat pan with evo or butter. Salt and pepper scallops and sear quick until browned and then flip and repeat. You cook too long you will have rubber.
- Spread squash sauce on plate, drizzle reduction, top with scallops and reserved tarragon and finish with parmesan toast points.
Remove the muscle from the scallops and season with salt and pepper. Cover the bottom of a hot sauté pan with grape seed oil. Add the remaining tablespoon of butter. Bay Scallops, Shrimp & Crabmeat, Butternut Squash Velouté, Emmental & Parmesan. Farro Perlato & Kale Compote - Medjool Date & Balsamic Reduction.
So that is going to wrap this up for this exceptional food sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
