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

Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look 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 is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast is something that I’ve loved my whole life.

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. Pour the balsamic reduction into small tapas plates, arrange the scallops on top, and then sprinkle the cracked pepper and orange peel on top. Bay Scallops, Shrimp & Crabmeat, Butternut Squash Velouté, Emmental & Parmesan.

To begin with this 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 cook it.

The ingredients needed to make Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast:
  1. Get 1 large squash
  2. Take Large shallot chopped
  3. Take 3 garlic chopped
  4. Get Pack tarragon chopped(1/2 cup)
  5. Take 4-5 oz Heavy cream
  6. Take Salt and white pepper
  7. Prepare 1 tbsp brown sugar
  8. Get Cup dry white wine
  9. Prepare 2 cups Balsamic vin
  10. Make ready 2-3 tbsp Honey
  11. Take 16 scallops uniform size
  12. Make ready Crusty French Demi bread
  13. Take Truffle oil
  14. Take Parmesan cheese

Bruschetta: chicken liver mousse, red wine poached apple. House MadeMozzarella: mushroom conserva, roasted carrots, carrot top gremolata. Desserts are roasted caramel apple or roasted-butternut-squash-and-robiolita cheesecake with a pistachio crust and amaretto anglaise. Butternut Squash Ravioli with Basil Cream Sauce SAPHIREEVENTGROUP.

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.

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