Simple Way to Make Favorite 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. 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.

Use a hand blender or food processor to blitz the squash until smooth, then press through a sieve into another. Seared Scallops over Roasted Sweet Potato Puree. Serving: Spread sweet potato puree onto plates and top with scallops.

Hello everybody, it's Brad, welcome to our 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. One of my favorites food recipes. For mine, I will 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 well liked of recent trending meals on earth. It is simple, it is quick, 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 that I have 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 must 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 cook it.

The ingredients needed to make Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast:

1. {Take of large squash.
2. {Take of Large shallot chopped.
3. {Prepare of garlic chopped.
4. {Take of tarragon chopped(1/2 cup).
5. {Take of Heavy cream.
6. {Make ready of Salt and white pepper.
7. {Get of brown sugar.
8. {Prepare of dry white wine.
9. {Take of Balsamic vin.
10. {Make ready of Honey.
11. {Take of scallops uniform size.
12. {Get of Crusty French Demi bread.
13. {Prepare of Truffle oil.
14. {Take of Parmesan cheese.

Drizzle a small amount of pan. Lightly browned sea scallops complemented by a smooth brown butter sauce with fresh tarragon. 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!

Steps 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..

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 jalapeño is an excellent idea. Roasted Balsamic Butternut Squash and Brussels Sprouts with cranberries, balsamic vinegar, and maple syrup makes an easy side dish perfect for The butternut squash becomes nice and tender as it roasts, and the Brussels sprouts blossom into beautiful rosettes. The touch of tangy sweetness from.

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