The Best Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast Recipe - Recipe: Yummy 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 Recipe. Serve scallops with balsamic reduction dipping sauce. It may look like little more than just mushed up butternut squash (probably because that's what it is) but this is absolutely, without question, one of my favorite side dishes on my Thanksgiving plate. Baked Scallops with Butter and Parmesan

This honey roasted butternut squash recipe is an easy addition to your holiday table! Everyone will love the tender, caramelized Butternut squash with honey and cinnamon is one tasty combo. You don't have to include the cinnamon if you don't want to, but to me. 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 that. The Best Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast Recipe - Recipe: Perfect Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast

Ingredients of Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast Recipe

1. You need 1 of large squash.
2. You need of Large shallot chopped.
3. It's 3 of garlic chopped.
4. Prepare Pack of tarragon chopped(1/2 cup).
5. You need 4-5 oz of Heavy cream.
6. Prepare of Salt and white pepper.
7. You need 1 tbsp of brown sugar.
8. It's Cup of dry white wine.
9. Prepare 2 cups of Balsamic vin.
10. It's 2-3 tbsp of Honey.
11. Prepare 16 of scallops uniform size.
12. It's of Crusty French Demi bread.
13. Prepare of Truffle oil.
14. Prepare of Parmesan cheese.

Scallops Recipe With Pea Purée - Great British Chefs. · Pan Seared Scallops with Romesco Sauce are tender, sweet and ultra-creamy inside. Basted with a garlic-thyme sauce on a swath of romesco sauce. 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.

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

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..

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. Butternut squash is slightly sweeter than pumpkin, so the puree is a great ingredient for baked goods. You may have noticed in the video that I strain the puree through a mesh.