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

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast. It is one of my favorites food recipes. 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 is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast is something that I have loved my entire life.

Seared Sea Scallops with Zucchini, King Oyster Mushroom and Summer Squash "Spaghetti", Shaved Garlic, and White Truffle EmulsionLexi's Clean Kitchen. Butternut squash is slightly sweeter than pumpkin, so the puree is a great ingredient for baked goods. Have a good pumpkin bread recipe?

To begin with this 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. Prepare 1 large squash
  2. Take Large shallot chopped
  3. Prepare 3 garlic chopped
  4. Prepare Pack tarragon chopped(1/2 cup)
  5. Prepare 4-5 oz Heavy cream
  6. Get Salt and white pepper
  7. Make ready 1 tbsp brown sugar
  8. Prepare Cup dry white wine
  9. Take 2 cups Balsamic vin
  10. Take 2-3 tbsp Honey
  11. Make ready 16 scallops uniform size
  12. Take Crusty French Demi bread
  13. Get Truffle oil
  14. Prepare Parmesan cheese

Sea scallops were on sale, so that's special enough for me! You can easily double this recipe. I look for larger sea scallops since they taste sweet. Frozen scallops work in this recipe, too.

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.

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. Bee Sting Honey N' Habanero Hot Sauce. In a large bowl, combine butternut squash, onion, garlic, sage, parsley, Parmesan cheese, and pine nuts. A blend of butter and cozy autumn spices. I have been busy in the kitchen and have a few amazing butternut squash dishes and desserts that will post during the fall months.

So that is going to wrap this up with 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 confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!