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, it is Louise, welcome to my recipe site. Today, I will show you a way 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 will make it a little bit unique. This is gonna smell and look delicious.

Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast I create these recipes from my own experience with ingredients so remember that no matter what my instructions might be you should cook with your own knowledge and passion and make them your own. Rich and oh so tasty this butternut purée is made by roasting the squash with garlic and sage and then blending with parmesan cheese! This purée is the perfect bed for these perfectly caramelized scallops.

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 daily. It’s simple, it’s quick, it tastes yummy. They are 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.

To begin with this particular recipe, we must first prepare a few ingredients. 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 can achieve it.

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

Sizzle a few sage leaves in some butter until crisp. Personally I prefer scallops to be a bit overcooked so I opt for a minute if they are medium-sized sea scallops. You will need at least a minute per size if using fresh, jumbo scallops for a soft center. When the squash is finished microwaving, use a hand mixer, blender, or kitchenaid and pour the squash into a mixing bowl (along with the water) and begin to puree.

Instructions 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.

Remove the muscle from the scallops and season with salt and pepper. Cover the bottom of a hot sauté pan with grape seed oil. Add the remaining tablespoon of butter. Add squash to sauce pan with apple juice and bay leaf. Add water until squash is covered.

So that’s going to wrap this up with this exceptional food sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!