Hello everybody, it is me, Dave, 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 will make it a 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 popular of current trending meals in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast is something which I have loved my entire life. They’re nice 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. Rich and oh so tasty this butternut purée is made by roasting the squash with garlic and sage and then blending with parmesan cheese! This purée is the perfect bed for these perfectly caramelized scallops.

To get started with this particular 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 it.

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

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

Bring to a boil and then lower to a simmer. Strain squash reserving the cooking liquid. Discard the bay leaf and add butter and squash to a blender. Wipe skillet clean with paper towels.

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.

Whizz in a food processor or blender with a splash of stock until smooth, then sieve, season and keep warm. Sizzle a few sage leaves in some butter until crisp. Personally I prefer scallops to be a bit overcooked so I opt for a minute if they are medium-sized sea scallops. You will need at least a minute per size if using fresh, jumbo scallops for a soft center. Season scallops with salt and pepper.

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