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Best Idea to Preparing Extraordinary Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast

Hoping to eat Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast a top restaurant's, but for some causes are not able to go to restaurants. This recipe is going to help you with useful ways on producing a Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast like a famous chef made.

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

We hope you got insight from reading it, now let's go back to sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast recipe. To make sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast you only need 14 ingredients and 8 steps. Here is how you do it.

To cook an unforgettable Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast, below are the materials needed:

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

After preparing the materials, next you are ready to cook your appetizing Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast by following the guidances below:

  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..

Sea scallops were on sale, so that's special enough for me! You can easily double this recipe. Freshly ground white pepper (or black). In a large bowl, combine butternut squash, onion, garlic, sage, parsley, Parmesan cheese, and pine nuts. Replay "This Scalloped Butternut Squash Is Cheesy AF".

Recipe : Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast

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