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

This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an easy yummy snack try this Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast recipe. This Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast make for a tasty summer dinner that you can make it easy. The Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast recipe.

Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast. 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. Before preparing the dish, I have done some research on how to make Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast easily with perfect taste. 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 achieve it.

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

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

How to make Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast from scracth

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.