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, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast. One of my favorites. For mine, I will make it a little 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 foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast is something that I’ve loved my entire life.

Cut the butternut squash into chunks, rub with a little olive oil and seasoning and roast Serve the scallops on a pile of purée, drizzle with sage butter and scatter over some toasted. 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.

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

Use a hand blender or food processor to blitz the When the oil starts to shimmer, carefully lay the scallops in the pan one at a time, like points on. This honey roasted butternut squash recipe is an easy addition to your holiday table! Freshly ground white pepper (or black). In a large bowl, combine butternut squash, onion, garlic, sage, parsley, Parmesan cheese, and pine nuts.

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.

Using a slow cooker to cook butternut squash is the easiest way to make puree from the vegetable to use in a variety of comforting recipes. Scallops already taste incredible, but adding a bit of creamy butter, garlic, and fresh herbs at the end of cooking makes them restaurant worthy. Stick with our flavors of butter, garlic, and basil or try something else. Fresh thyme, tarragon or something spicy like. Tender pan-seared scallops are simple to make and delightful to eat.

So that is going to wrap it up with this exceptional food sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be 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!