Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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. 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.
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 appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must first 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 cook that.
The ingredients needed to make Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast:
- Prepare 1 large squash
- Take Large shallot chopped
- Get 3 garlic chopped
- Prepare Pack tarragon chopped(1/2 cup)
- Take 4-5 oz Heavy cream
- Make ready Salt and white pepper
- Make ready 1 tbsp brown sugar
- Get Cup dry white wine
- Make ready 2 cups Balsamic vin
- Make ready 2-3 tbsp Honey
- Prepare 16 scallops uniform size
- Make ready Crusty French Demi bread
- Take Truffle oil
- Get Parmesan cheese
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. 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.
Step by Step 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.
Fresh thyme, tarragon or something spicy like. 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! You can easily double this recipe. Baguette with Butter Bean Puree, Arugula and Parmesan.
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