Recipe: Appetizing 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 the balsamic reduction: Combine the balsamic vinegar and sugar in a medium saucepan. Bring to a boil, reduce the heat and Serve the scallops on a warm plate over the parsnip puree. Garnish the plate with baby carrots, truffled arugula and the balsamic.

To make the purée, heat the butter in a small saucepan and add the squash. With the salad and the purée still warm, you are now ready to plate up. Scallops already taste incredible, but adding a bit of creamy butter, garlic, and fresh herbs at the end of cooking makes them restaurant worthy. 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 cook it.

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

1. It's 1 of large squash.
2. Prepare of Large shallot chopped.
3. You need 3 of garlic chopped.
4. Prepare Pack of tarragon chopped(1/2 cup).
5. It's 4-5 oz of Heavy cream.
6. It's 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. You need 2-3 tbsp of Honey.
11. Prepare 16 of scallops uniform size.
12. It's of Crusty French Demi bread.
13. It's of Truffle oil.
14. You need of Parmesan cheese.

Stick with our flavors of butter, garlic, and basil or try something else. Fresh thyme, tarragon or something spicy like. 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!

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..

Freshly ground white pepper (or black). In a large bowl, combine butternut squash, onion, garlic, sage, parsley, Parmesan cheese, and pine nuts. Baguette with Butter Bean Puree, Arugula and Parmesan. Butternut Squash Soup with Pear, Shallots and Sage. Tips For Making Butternut Squash Purée: Peel the squash with a vegetable peeler.