Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast is something that I’ve loved my entire life.
Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast I create these recipes from my own experience with ingredients so remember that no matter what my instructions might be you should cook with your own knowledge and passion and make them your own. Pour the balsamic reduction into small tapas plates, arrange the scallops on top, and then sprinkle the cracked pepper and orange peel on top. Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast. See recipes for Baked Scallops, Baked Parmesan Scallops too.
To get started with this particular recipe, we must prepare a few ingredients. 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 can achieve that.
The ingredients needed to make Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast:
- Make ready 1 large squash
- Get Large shallot chopped
- Make ready 3 garlic chopped
- Make ready Pack tarragon chopped(1/2 cup)
- Take 4-5 oz Heavy cream
- Take Salt and white pepper
- Get 1 tbsp brown sugar
- Take Cup dry white wine
- Take 2 cups Balsamic vin
- Make ready 2-3 tbsp Honey
- Make ready 16 scallops uniform size
- Make ready Crusty French Demi bread
- Take Truffle oil
- Take Parmesan cheese
Fennel & Napa Cabbage Fondue, Eggplant & Tomato Concassé, Green Peppercorn. Celeriac purée, tarragon and sherry infused pearl barley, root vegetables, chicken stock glaze Chicken and tarragon ballotine butternut squash, pearl barley, curly kale, roasted jus De-boned whole roast poussin roasted root vegetables, garlic roasted baby potatoes, classic bread sauce, roast jus Pan roasted Gressingham duck breast Jerusalem. Dinner appetizers: Chestnut soup with a black-truffle-and-marscarpone cream and arugula; watercress-and-endive salad with poached pear, pomegranate seeds, goat cheese, toasted hazelnuts, and banyuls vinaigrette; roasted sea scallops with squash purée, black-trumpet mushrooms, and a fig-vinegar gastrique; cavatelli with bison-and-venison. Provencal Seared Sea Scallops & Shrimp.
Steps to make Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast:
- 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.
Dinner appetizers: Chestnut soup with a black-truffle-and-marscarpone cream and arugula; watercress-and-endive salad with poached pear, pomegranate seeds, goat cheese, toasted hazelnuts, and banyuls vinaigrette; roasted sea scallops with squash purée, black-trumpet mushrooms, and a fig-vinegar gastrique; cavatelli with bison-and-venison. Provencal Seared Sea Scallops & Shrimp. Swiss chard, bacon, gouda, butternut squash puree, Brussels sprouts, cranberry chutney & demi glace. Tomatoes, garden greens, chevre & balsamic reduction Pommes Frites. As was the case with Eleven Eleven Mississippi, which brought together the experience of Northern California and the Tuscan region of Italy, Vin de Set puts a decidedly American twist on a French bistro in a way that is both comfortable and inviting.
So that’s going to wrap this up for 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 that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
