Recipe: Tasty 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. Cut the butternut squash into chunks, rub with a little olive oil and seasoning and roast Serve the scallops on a pile of purée, drizzle with sage butter and scatter over some toasted. 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.

This honey roasted butternut squash recipe is an easy addition to your holiday table! I find butternut squash a PAIN to peel with a standard potato/vegetable peeler, so I do this instead: I cut the squash in half lengthwise, remove the seeds/guts with a spoon, and. To make the purée, heat the butter in a small saucepan and add the squash. 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.

Ingredients of Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast

1. You need 1 of large squash.
2. It's of Large shallot chopped.
3. You need 3 of garlic chopped.
4. You need Pack of tarragon chopped(1/2 cup).
5. You need 4-5 oz of Heavy cream.
6. Prepare of Salt and white pepper.
7. It's 1 tbsp of brown sugar.
8. You need Cup of dry white wine.
9. You need 2 cups of Balsamic vin.
10. It's 2-3 tbsp of Honey.
11. You need 16 of scallops uniform size.
12. Prepare of Crusty French Demi bread.
13. Prepare of Truffle oil.
14. It's of Parmesan cheese.

Take off the heat and add the parmesan. Use a hand blender or food processor to blitz the When the oil starts to shimmer, carefully lay the scallops in the pan one at a time, like points on. 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.

Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast instructions

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..

Fresh thyme, tarragon or something spicy like. I call this a fancy meal because it uses ingredients that are a bit out of the norm. Artichokes, Butternut squash, truffle oil, and Sea Bass! These seared sea scallops over wilted spinach and parmesan risotto is an elegant dish, perfect for a special occasion. Sea scallops were on sale, so that's special enough for me!