Recipe: Delicious 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. Cut the butternut squash into chunks, rub with a little olive oil and seasoning and roast Serve the scallops on a pile of purée, drizzle with sage butter and scatter over some toasted. Butternut squash is roasted then blended with herbs and Parmesan for a creamy dip. Really, this could easily be a side dish as well as a dip.

Creamy, silky-smooth roasted butternut squash soup with notes from caramelized onions and balsamic vinegar. When the squash and onions are finished cooking, let them cool slightly, then add them to a Puree until very smooth, working in batches, if necessary. Honey Roasted Butternut Squash - The most delicious roasted butternut squash recipe with butter and honey. 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 achieve it.

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

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

Easy recipe and everyone loves this side dish. Last week I posted the savory and cheesy garlic Parmesan butternut squash recipe. Information about Butternut Squash including applications, recipes, nutritional value Butternut squash is medium to large in size and has a bell-like shape with a long neck Butternut squash is best suited for cooked applications such as roasting, toasting. This easy butternut squash puree is subtly flavored with balsamic vinegar and maple syrup for a tasty, vegan side dish that's great with Add two teaspoons kosher salt to the water as it reaches a boil.

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

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..

Meanwhile peel the skin off the squash and cut in half long ways. Drizzle with the balsamic vinegar reduction (you will not use all of it). They feel decadent like scallops should, thanks to the tasty lemon-butter sauce. Tip: We prefer "dry" sea scallops because they aren't treated with STP (sodium tripolyphosphate). A blend of butter and cozy autumn spices.