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 Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast very diverse and have ideal flavor that unique. Several types of Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast recipes are also enough simple to process and dont pick up long. Even though not everybody likes Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast food, now several people are get attached and like the various Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast foods on hand. This can be seen from the number of restaurants that prepare Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast as one of the serving. 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 of large squash.
  2. It's of Large shallot chopped.
  3. It's of garlic chopped.
  4. It's of tarragon chopped(1/2 cup).
  5. It's of Heavy cream.
  6. Prepare of Salt and white pepper.
  7. You need of brown sugar.
  8. Prepare of dry white wine.
  9. It's of Balsamic vin.
  10. You need of Honey.
  11. It's of scallops uniform size.
  12. It's of Crusty French Demi bread.
  13. You need of Truffle oil.
  14. Prepare of Parmesan cheese.

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

  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..

Got ingredients for making Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast recipes is also not hard. You can easily get the main ingredients at the nearest supermarket and indeed on the market. There are much types of Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast that are easy and quick to process into delicious serving. You can always praxis this Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast recipe at home, and can presenting it to your children and extended family. If you wish to cook other foods on our website, we supply sundry types of food recipes which are of course very delicious and enjoyable to enjoy, please try they.