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’re having an amazing day today. Today, we’re going to prepare a special 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 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 in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast is something which I’ve loved my whole life. They’re nice and they look fantastic.

Ingredients: Scallops Butternut Squash Bacon Basil Spinach Peach Pomegranates Seeds Olive Oil Butter Thanks for watching! This honey roasted butternut squash recipe is an easy addition to your holiday table! I find butternut squash a PAIN to peel with a standard potato/vegetable peeler, so I do this instead: I cut the squash in half lengthwise, remove the seeds/guts with a spoon, and.

To begin with this recipe, we must first prepare a few components. 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 cook that.

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

You can easily double this recipe. 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.

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.

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 When the oil starts to shimmer, carefully lay the scallops in the pan one at a time, like points on. These quick and easy baked sea scallops are topped with panko breadcrumbs and Parmesan cheese in a simple lemon-butter sauce. In a large bowl, combine butternut squash, onion, garlic, sage, parsley, Parmesan cheese, and pine nuts.

So that’s going to wrap it up for this special food sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!