Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
For the balsamic reduction: Combine the balsamic vinegar and sugar in a medium saucepan. Bring to a boil, reduce the heat and Serve the scallops on a warm plate over the parsnip puree. To make the purée, heat the butter in a small saucepan and add the squash. With the salad and the purée still warm, you are now ready to plate up.
Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we must 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:
- Prepare 1 large squash
- Prepare Large shallot chopped
- Take 3 garlic chopped
- Take Pack tarragon chopped(1/2 cup)
- Make ready 4-5 oz Heavy cream
- Take Salt and white pepper
- Take 1 tbsp brown sugar
- Get Cup dry white wine
- Make ready 2 cups Balsamic vin
- Get 2-3 tbsp Honey
- Prepare 16 scallops uniform size
- Make ready Crusty French Demi bread
- Get Truffle oil
- Get Parmesan cheese
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. It may look like little more than just mushed up butternut squash (probably because that's what it is) but this is absolutely, without question, one of my favorite side dishes on my Thanksgiving plate.
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.
Fresh thyme, tarragon or something spicy like. It may look like little more than just mushed up butternut squash (probably because that's what it is) but this is absolutely, without question, one of my favorite side dishes on my Thanksgiving plate. Tips For Making Butternut Squash Purée: Peel the squash with a vegetable peeler. This butternut mash goes perfectly with seared scallops and we made it last week with This easy butternut squash puree is subtly flavored with balsamic vinegar and maple. These seared sea scallops over wilted spinach and parmesan risotto is an elegant dish, perfect for a special occasion.
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