Step-by-Step Guide to Prepare Ultimate Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast

Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast. One of my favorites. For mine, I am going to make it a little 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 recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast is something that I have loved my whole life. They are nice and they look fantastic.

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

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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