Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast
Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

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 is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast is something which I have loved my whole life.

Sprinkle both sides of scallops with salt and pepper. Serve scallops with balsamic reduction dipping sauce. Spinach and Cheese Ravioli with balsamic roasted beets roasted root vegetables with sage (parsnips, potatoes, beets, turnips sea salt scalloped potatoes simple baby red potatoes with fresh dill and lemon vinaigrette old fashioned.

To begin with this particular recipe, we have to first prepare a few ingredients. 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 it.

The ingredients needed to make Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast:
  1. Take 1 large squash
  2. Get Large shallot chopped
  3. Get 3 garlic chopped
  4. Get Pack tarragon chopped(1/2 cup)
  5. Prepare 4-5 oz Heavy cream
  6. Take Salt and white pepper
  7. Take 1 tbsp brown sugar
  8. Make ready Cup dry white wine
  9. Prepare 2 cups Balsamic vin
  10. Make ready 2-3 tbsp Honey
  11. Prepare 16 scallops uniform size
  12. Take Crusty French Demi bread
  13. Make ready Truffle oil
  14. Get Parmesan cheese

Frozen scallops work in this recipe, too. Adding a bit of creamy butter, garlic and fresh herbs at the end of cooking makes scallops that are Stick with our flavors of butter, garlic, and basil or try something else. It's so easy to make a balsamic reduction (balsamic glaze) at home. Roasted Balsamic Butternut Squash and Brussels Sprouts with cranberries, balsamic vinegar, and maple syrup makes an easy side dish perfect for The butternut squash becomes nice and tender as it roasts, and the Brussels sprouts blossom into beautiful rosettes.

Instructions to make Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast:
  1. 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
  2. Peel and dice squash and add to boiling water until tender
  3. 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
  4. 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.
  5. Once smooth and taste is where you want it set aside
  6. Slice bread and drizzle with truffle oil and top with shave Parmesan and for baking at 400 right before you sear scallops
  7. 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.
  8. Spread squash sauce on plate, drizzle reduction, top with scallops and reserved tarragon and finish with parmesan toast points.

Tender pan-seared scallops are simple to make and delightful to eat. These scallops only require five ingredients, and are best served with a side of your choosing (we love risotto, pasta, or grilled asparagus to name a few). In a large bowl, combine butternut squash, onion, garlic, sage, parsley, Parmesan cheese, and pine nuts. Sea scallops: Make sure you use large sea scallops and not small bay scallops. Use sea scallops, not bay scallops.

So that’s 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 am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!