Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast. One of my favorites food recipes. For mine, I will make it a bit tasty. 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 current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast is something which I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to 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 it.
The ingredients needed to make Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast:
- Make ready 1 large squash
- Get Large shallot chopped
- Make ready 3 garlic chopped
- Get Pack tarragon chopped(1/2 cup)
- Take 4-5 oz Heavy cream
- Make ready Salt and white pepper
- Take 1 tbsp brown sugar
- Make ready Cup dry white wine
- Get 2 cups Balsamic vin
- Prepare 2-3 tbsp Honey
- Prepare 16 scallops uniform size
- Prepare Crusty French Demi bread
- Get Truffle oil
- Get 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 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 reading. I am sure you can make this at home. There is 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, colleague and friends. Thanks again for reading. Go on get cooking!
