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, I hope you’re having an incredible day today. Today, I’m gonna show you how 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 little bit tasty. This is gonna smell and look delicious.

Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast is something which I have loved my whole life.

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. For the balsamic reduction: Combine the balsamic vinegar and sugar in a medium saucepan.

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

To make the purée, heat the butter in a small saucepan and add the squash. Take off the heat and add the parmesan. Use a hand blender or food processor to blitz the squash until smooth, then press through a sieve into another. 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.

Steps 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.

The touch of tangy sweetness from. 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! Baguette with Butter Bean Puree, Arugula and Parmesan. Butternut Squash Soup with Pear, Shallots and Sage.

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