Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really 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. Dry the scallops well, then season with salt and pepper. Transfer the scallops to a plate, browned-sides up, and clean the skillet, discarding any oil.
Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re fine 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 recipe, we must 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 can achieve that.
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
- Take 3 garlic chopped
- Prepare Pack tarragon chopped(1/2 cup)
- Take 4-5 oz Heavy cream
- Get Salt and white pepper
- Make ready 1 tbsp brown sugar
- Prepare Cup dry white wine
- Get 2 cups Balsamic vin
- Take 2-3 tbsp Honey
- Prepare 16 scallops uniform size
- Make ready Crusty French Demi bread
- Get Truffle oil
- Get Parmesan cheese
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.
Steps 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.
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. Pour the balsamic reduction into small tapas plates, arrange the scallops on top, and then sprinkle the cracked pepper and orange peel on top. Whizz in a food processor or blender with a splash of stock until smooth, then sieve, season and keep warm. Sizzle a few sage leaves in some butter until crisp. Remove the muscle from the scallops and season with salt and pepper.
So that is going to wrap this up for this exceptional food sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
