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

Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how 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 will make it a little bit unique. This will be really delicious.

Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast is something that I’ve loved my entire life. They’re fine and they look wonderful.

Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast I create these recipes from my own experience with ingredients so remember that no matter what my instructions might be you should cook with your own knowledge and passion and make them your own. Add truffle butter and stir until melted, then transfer scallops with a slotted spoon to a bowl. Polenta Fritters: chestnut honey, truffle ricotta.

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

Choice of: Filet of Chilean Seabass. Fennel & Napa Cabbage Fondue, Eggplant & Tomato Concassé, Green Peppercorn. Truffled Parmesan Fries House fries, parmesan & black pepper, truffle oil, rosemary aioli. Pour the balsamic reduction into small tapas plates, arrange the scallops on top, and then sprinkle the cracked pepper and orange peel on top.

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.

Here is how you achieve it. You need of ×× can double recipe ××. Pan seared sea scallops, winter citrus risotto, organic Tuscarora heirloom carrots, kumquat marmalade, pickled Evergreen Farm Anaheim chile. Dagele Brothers butternut squash & apple chutney, salted Napa cabbage, Fernbrook Farms Anaheim chile honey, corn tortillas. Entrées include butternut-squash ravioli with brown butter and sage; duo of turkey with free-range turkey, potato mousseline, and "financier" stuffing.

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