Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare 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 am going to make it a bit tasty. 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 recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast is something which I have loved my entire life.

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. Spinach and Cheese Ravioli with creamy parmesan polenta savory leek bread pudding with smoked gouda "corn bread" pudding with fresh sea salt scalloped potatoes simple baby red potatoes with fresh dill and lemon vinaigrette old.

To get started with this particular recipe, we have to first 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. Take large squash
2. Take Large shallot chopped
3. Prepare garlic chopped
4. Take tarragon chopped(1/2 cup)
5. Make ready Heavy cream
6. Prepare Salt and white pepper
7. Take brown sugar
8. Prepare dry white wine
9. Make ready Balsamic vin
10. Take Honey
11. Prepare scallops uniform size
12. Prepare Crusty French Demi bread
13. Get Truffle oil
14. Take Parmesan cheese

The combination of sea scallops and parsnip works very well. The hardest part by far of Puree the parsnip, and season to taste with a bit of extra virgin olive oil, salt, and freshly Serve the scallops with the parsnip puree. Garnish with tarragon and parsnip peel crisps. Homemade butternut squash puree is so easy to make—just ask Ree Drummond!

Steps 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.

Garnish with tarragon and parsnip peel crisps. Homemade butternut squash puree is so easy to make—just ask Ree Drummond! Something magical happens when you roast the butternut squash, then puree it with a sinful mixture of butter and maple syrup…I mean, it is just beyond delicious. Melt the butter in a shallow frying pan. Remove from the heat, add the breadcrumbs, lemon zest and half the tarragon.

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