Popular Cuisine Sea scallops tarragon butternut squash pure honey balsamic reduction and truffled parmesan toast Very Delicious

Simple recipe ultimate Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast easy, tasty, practical.

14 ingredients, 8 steps, cooking Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast

Hi my mother, at this time you can cook recipe Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast with 14 ingredients and 8 steps. Next this is how to prepare, please carefully carefully.

In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 14 ingredients and 8 stages of easy cooking Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast.

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

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

If all main ingredients Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast it’s ready, We’re going into the cooking stage. Below is how to cooking with relaxing.

Process Cooking 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.
   
9. Finish and Enjoy.

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