Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast. Ingredients: Scallops Butternut Squash Bacon Basil Spinach Peach Pomegranates Seeds Olive Oil Butter Thanks for watching! This honey roasted butternut squash recipe is an easy addition to your holiday table! I find butternut squash a PAIN to peel with a standard potato/vegetable peeler, so I do this instead: I cut the squash in half lengthwise, remove the seeds/guts with a spoon, and.
Garnish the plate with baby carrots, truffled arugula and the balsamic. These seared sea scallops over wilted spinach and parmesan risotto is an elegant dish, perfect for a special occasion. Sea scallops were on sale, so that's special enough for me! 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 cook it.
Ingredients of Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast
- You need 1 of large squash.
- You need of Large shallot chopped.
- Prepare 3 of garlic chopped.
- It’s Pack of tarragon chopped(1/2 cup).
- You need 4-5 oz of Heavy cream.
- You need of Salt and white pepper.
- It’s 1 tbsp of brown sugar.
- You need Cup of dry white wine.
- Prepare 2 cups of Balsamic vin.
- It’s 2-3 tbsp of Honey.
- It’s 16 of scallops uniform size.
- Prepare of Crusty French Demi bread.
- It’s of Truffle oil.
- It’s of Parmesan cheese.
You can easily double this recipe. Scallops already taste incredible, but adding a bit of creamy butter, garlic, and fresh herbs at the end of cooking makes them restaurant worthy. Stick with our flavors of butter, garlic, and basil or try something else. Fresh thyme, tarragon or something spicy like.
Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast step by step
- 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.
- Peel and dice squash and add to boiling water until tender.
- 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.
- 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..
- Once smooth and taste is where you want it set aside.
- Slice bread and drizzle with truffle oil and top with shave Parmesan and for baking at 400 right before you sear scallops.
- 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..
- Spread squash sauce on plate, drizzle reduction, top with scallops and reserved tarragon and finish with parmesan toast points..
To make the purée, heat the butter in a small saucepan and add the squash. Take off the heat and add the parmesan. Use a hand blender or food processor to blitz the When the oil starts to shimmer, carefully lay the scallops in the pan one at a time, like points on. These quick and easy baked sea scallops are topped with panko breadcrumbs and Parmesan cheese in a simple lemon-butter sauce. In a large bowl, combine butternut squash, onion, garlic, sage, parsley, Parmesan cheese, and pine nuts.