Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast. It is one of my favorites. For mine, I’m gonna make it a bit unique. 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 is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast is something that I’ve loved my whole life.
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. Spinach and Cheese Ravioli with balsamic roasted beets roasted root vegetables with sage (parsnips, potatoes, beets, turnips sea salt scalloped potatoes simple baby red potatoes with fresh dill and lemon vinaigrette old fashioned. For the balsamic reduction: Combine the balsamic vinegar and sugar in a medium saucepan.
To begin with this particular recipe, we have to prepare a few components. 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:
- Get large squash
- Make ready Large shallot chopped
- Take garlic chopped
- Prepare tarragon chopped(1/2 cup)
- Prepare Heavy cream
- Get Salt and white pepper
- Get brown sugar
- Prepare dry white wine
- Make ready Balsamic vin
- Get Honey
- Take scallops uniform size
- Make ready Crusty French Demi bread
- Prepare Truffle oil
- Get Parmesan cheese
Butternut squash, botanically classified as Cucurbita moschata, is a winter squash that grows on a trailing vine and is a member of the Cucurbitaceae family along with gourds and pumpkins. A relatively new variety, the Butternut squash we know today is the result of. You can use homemade butternut squash puree in all the same ways as you could pumpkin puree (or canned pumpkin). Making my own puree is just another reason why I am head over heals in love with my food processor.
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.
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! You can easily double this recipe. Large sea scallops are combined with garlic, shallots, butter, and bread crumbs then baked to perfection. Being from Maine, we love our seafood, and this is one of the greats!
So that is going to wrap this up with this exceptional food sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
