20/12/2020 07:43

Step-by-Step Guide to Make Speedy Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast

by Bradley Blake

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’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how 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 little 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 current trending meals in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re 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.

Seared Scallops over Roasted Sweet Potato Puree. Today we have one of my favorite dinners, our Seared Scallops over Roasted Sweet Potato Puree with Pickled Mustard Seeds! Transfer mixture to the stove, add sugar, honey and turmeric and simmer over. Seared Sea Scallops with Cucumber-Fennel Salad and Fennel Seed Vinaigrette.

To get started with this recipe, we have to prepare a few ingredients. 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 can achieve 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. Take Large shallot chopped
  3. Make ready 3 garlic chopped
  4. Make ready Pack tarragon chopped(1/2 cup)
  5. Prepare 4-5 oz Heavy cream
  6. Prepare Salt and white pepper
  7. Get 1 tbsp brown sugar
  8. Make ready Cup dry white wine
  9. Prepare 2 cups Balsamic vin
  10. Prepare 2-3 tbsp Honey
  11. Prepare 16 scallops uniform size
  12. Take Crusty French Demi bread
  13. Get Truffle oil
  14. Make ready Parmesan cheese

It's a simple preparation of twice-baked butternut squash — roasted until it's buttery soft and scoopable, then blended. 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! Spinach and Cheese Ravioli with creamy parmesan polenta savory leek bread pudding with smoked gouda "corn bread" pudding with fresh sea salt scalloped potatoes simple baby red potatoes with fresh dill and lemon vinaigrette old.

Instructions 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.

Artichokes, Butternut squash, truffle oil, and Sea Bass! Spinach and Cheese Ravioli with creamy parmesan polenta savory leek bread pudding with smoked gouda "corn bread" pudding with fresh sea salt scalloped potatoes simple baby red potatoes with fresh dill and lemon vinaigrette old. 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.

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


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