Hey everyone, hope you’re having an incredible day. Today, we’re going to prepare a special dish, sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast is something which I’ve loved my whole life.
For a special appetizer try scallops, naturally bite-sized and sweet. In this recipe, they're served with a sauce of balsamic vinegar and butter. Sprinkle both sides of scallops with salt and pepper.
To get started with this recipe, we have to 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 it.
The ingredients needed to make Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast:
- 1 large squash
- Large shallot chopped
- 3 garlic chopped
- Pack tarragon chopped(1/2 cup)
- 4-5 oz Heavy cream
- Salt and white pepper
- 1 tbsp brown sugar
- Cup dry white wine
- 2 cups Balsamic vin
- 2-3 tbsp Honey
- 16 scallops uniform size
- Crusty French Demi bread
- Truffle oil
- Parmesan cheese
Season them with salt and freshly ground black pepper after searing. Serve the scallops with 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.
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.
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. Butternut squash is roasted then blended with herbs and Parmesan for a creamy dip. Really, this could easily be a side dish as well as a dip.
So that’s going to wrap this up with this special food sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
