Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Take butternut squash seeds and turn them into the perfect garnish for a plate of seared scallops over a bright squash purée. The good news is you're going to have extra purée left over, which can easily be saved for use throughout the week. pine nuts toasted, to serve. Serve the scallops on a pile of purée, drizzle with sage butter and scatter over some toasted pine nuts.
Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast is something that I’ve loved my entire life.
To get started with this recipe, we have to 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 it.
The ingredients needed to make Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast:
- Get 1 large squash
- Make ready Large shallot chopped
- Prepare 3 garlic chopped
- Make ready Pack tarragon chopped(1/2 cup)
- Prepare 4-5 oz Heavy cream
- Get Salt and white pepper
- Prepare 1 tbsp brown sugar
- Make ready Cup dry white wine
- Make ready 2 cups Balsamic vin
- Get 2-3 tbsp Honey
- Get 16 scallops uniform size
- Prepare Crusty French Demi bread
- Prepare Truffle oil
- Prepare Parmesan cheese
Frozen scallops work in this recipe, too. 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. In a large bowl, combine butternut squash, onion, garlic, sage, parsley, Parmesan cheese, and pine nuts. Butternut squash is slightly sweeter than pumpkin, so the puree is a great ingredient for baked goods.
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.
Have a good pumpkin bread recipe? Besides dessert recipes, I have also used the butternut squash puree for my soups. For any recipe that calls for a butternut. When the butternut squash, carrot and potato are cooked, put them in the blending bowl, reserving the cooking liquid. Add the olive oil, thyme and some of the cooking liquid to bring the purée to the desired consistency and blend.
So that is going to wrap this up with this exceptional food sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
