Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Sprinkle both sides of scallops with salt and pepper. Serve scallops with balsamic reduction dipping sauce. For the balsamic reduction: Combine the balsamic vinegar and sugar in a medium saucepan.
Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast is something which I’ve loved my entire life. They’re fine and they look fantastic.
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 cook that.
The ingredients needed to make Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast:
- Get 1 large squash
- Take Large shallot chopped
- Take 3 garlic chopped
- Take Pack tarragon chopped(1/2 cup)
- Make ready 4-5 oz Heavy cream
- Make ready Salt and white pepper
- Take 1 tbsp brown sugar
- Prepare Cup dry white wine
- Take 2 cups Balsamic vin
- Prepare 2-3 tbsp Honey
- Make ready 16 scallops uniform size
- Take Crusty French Demi bread
- Prepare Truffle oil
- Make ready Parmesan cheese
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. 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. This easy butternut squash puree is subtly flavored with balsamic vinegar and maple syrup for a tasty, vegan side dish that's great with Add two teaspoons kosher salt to the water as it reaches a boil.
Instructions to make Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast:
- 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
- Peel and dice squash and add to boiling water until tender
- 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
- 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.
- Once smooth and taste is where you want it set aside
- Slice bread and drizzle with truffle oil and top with shave Parmesan and for baking at 400 right before you sear scallops
- 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.
- Spread squash sauce on plate, drizzle reduction, top with scallops and reserved tarragon and finish with parmesan toast points.
Add the butternut squash to the water, reduce heat to a rapid. 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. I call this a fancy meal because it uses ingredients that are a bit out of the norm.
So that’s going to wrap it up with this exceptional food sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
