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 are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are nice 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.

Serve the scallops on a pile of purée, drizzle with sage butter and scatter over some toasted pine nuts. Butternut squash is slightly sweeter than pumpkin, so the puree is a great ingredient for baked goods. Have a good pumpkin bread recipe?

To get started with this particular recipe, we must first 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 cook that.

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

Using the boneless skinless thighs will help you get a fabulous chicken dinner on the table in about half an hour on a Tuesday. I like to start my chicken in the cast iron griddle, it. These seared sea scallops over wilted spinach and parmesan risotto is an elegant dish, perfect for a special occasion. Sea scallops were on sale, so that's special enough for me!

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.

In a large bowl, combine butternut squash, onion, garlic, sage, parsley, Parmesan cheese, and pine nuts. Butternut squash is medium to large in size and has a bell-like shape with a long neck attached to a Butternut squash is one of the most popular modern varieties on the market today and is valued for Butternut squash is best suited for cooked applications such as roasting, toasting, steaming. For the balsamic reduction: Combine the balsamic vinegar and sugar in a medium saucepan. Bring to a boil, reduce the heat and Serve the scallops on a warm plate over the parsnip puree. Garnish the plate with baby carrots, truffled arugula and the balsamic.

So that is going to wrap it up for this special food sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!