Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Scallops with butternut purée and sage butter. For the balsamic reduction: Combine the balsamic vinegar and sugar in a medium saucepan. Bring to a boil, reduce the heat and simmer until reduced by Serve the scallops on a warm plate over the parsnip puree. Sprinkle both sides of scallops with salt and pepper.

Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we must first prepare a few components. 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 can achieve it.

The ingredients needed to make Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast:

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

The combination of sea scallops and parsnip works very well. The hardest part by far of this recipe is the parsnip peel crisps; feel free to leave those out. Season them with salt and freshly ground black pepper after searing. Serve the scallops with the parsnip puree.

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.

Season them with salt and freshly ground black pepper after searing. Serve the scallops with the parsnip puree. Two hours before preparing hominy, combine John Cope's Toasted Dried Sweet Corn and cream, stirring to mix well. Sprinkle bacon and truffle juliennes around scallops and top each with a fluffy pinch of chervil leaves. I look for larger sea scallops since they taste sweet.

So that’s 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’m confident you can make this at home. There’s gonna be 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!