Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast. Everyone will love the tender, caramelized squash. It's so easy to make a balsamic reduction (balsamic glaze) at home. These seared sea scallops over wilted spinach and parmesan risotto is an elegant dish, perfect for a special occasion.

Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast But while fat adds flavor, it also muddles the flavor of the very thing you are puréeing. Easy recipe and everyone loves this side dish. Begin with washing the squash, and then peel. The end of the day fatigue often promote you over the edge and into a drive-thru window. But in fact, there are some really quick and easy recipes here to help you get a luscious and ideal meal on the table in no time.

You can have Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast using 14 ingredients or scant. 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. Provide of Large shallot chopped.
  3. Provide 3 of garlic chopped.
  4. Provide Pack of tarragon chopped(1/2 cup).
  5. Prepare 4-5 oz of Heavy cream.
  6. Provide of Salt and white pepper.
  7. You need 1 tbsp of brown sugar.
  8. Prepare Cup of dry white wine.
  9. Provide 2 cups of Balsamic vin.
  10. You need 2-3 tbsp of Honey.
  11. Provide 16 of scallops uniform size.
  12. Provide of Crusty French Demi bread.
  13. You need of Truffle oil.
  14. Provide of Parmesan cheese.

A delicious side dish for Thanksgiving or Christmas dinner. This easy balsamic reduction (or balsamic glaze) has just two ingredients and tastes so much better than store bought! This summer, we were totally obsessed with balsamic reduction, and added it to just about everything: salads, roasted vegetables, grilled chicken and salmon…you name it! Puree the squash mixture until smooth.

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

  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..

Repeat with the remaining squash and. If neither are available to you, pureed pumpkin is another great option.

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How to make Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast to get results that are perfect

  1. Sorting large squash, Large shallot chopped, garlic chopped, tarragon chopped(1/2 cup), Heavy cream, Salt and white pepper, brown sugar, dry white wine, Balsamic vin, Honey, scallops uniform size, Crusty French Demi bread, Truffle oil, Parmesan cheese, the right food ingredients also affect the results of cooking, starting from determination fresh ingredients will be very good because the reserves of the nutrition is still very good.
  2. Furniture The cookware used must also match what is cooked. Also, care must be taken that the cleanliness of the cookware does not affect the taste and nutritional content.
  3. How to make Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast, which includes which ingredients must be processed first and which ones are processed later and when to add spices. Read the steps to make it 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.. , This is done in order to produce processed which has nutritional quality and cooked food maturity without reducing the delicacy of the cuisine.

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Repeat with the remaining squash and. If neither are available to you, pureed pumpkin is another great option.

Already know the things you need to consider when cooking Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast? Try to use and choose the right food ingredients and follow the steps in cooking properly. Good luck...!!! See also the recipe for bread simple cooking recipes