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 Jim, welcome to my recipe site. Today, I will show you a way 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 am going to make it a bit tasty. This will be really delicious.

Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They are nice and they look wonderful. Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast is something which I have loved my whole life.

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. Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast Chef Bryce 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.

To get started with this particular recipe, we must 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 that.

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

Discard the thyme and sage, then transfer to a. Add squash to sauce pan with apple juice and bay leaf. Add water until squash is covered. Bring to a boil and then lower to a simmer.

Steps 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.

Add water until squash is covered. Bring to a boil and then lower to a simmer. Strain squash reserving the cooking liquid. Discard the bay leaf and add butter and squash to a blender. Serve the scallops on a pile of purée, drizzle with sage butter and scatter over some toasted pine nuts.

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