Unique Cuisine Sea scallops tarragon butternut squash pure honey balsamic reduction and truffled parmesan toast Delicious Simple

Fast recipe ultimate Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast easy, fast, practical. Take butternut squash seeds and turn them into the perfect garnish for a plate of seared scallops over a bright squash purée. The good news is you're going to have extra purée left over, which can easily be saved for use throughout the week. Pureed Butternut Squash with Ricotta Cheese. There are two main types of scallops available to consumers- sea scallops and bay Remove the scallops and place each on a spoonful of the butternut squash puree. Surrounding each tower with your sprouts.

See recipes for Tarragon Vinegar too. Today we make a recipe from America's Test Kitchen's new cookbook, Paleo Perfected. Join us as we make seared sea scallops with a sage.

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

Good Afternoon all, now you get prepare 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 cook, please pay attention carefully.

In cooking there are several stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no 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 all Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast

1. You need 1 : large squash.
2. It’s : Large shallot chopped.
3. Prepare 3 : garlic chopped.
4. It’s Pack : tarragon chopped(1/2 cup).
5. Prepare 4-5 oz : Heavy cream.
6. You need : Salt and white pepper.
7. It’s 1 tbsp : brown sugar.
8. It’s Cup : dry white wine.
9. You need 2 cups : Balsamic vin.
10. It’s 2-3 tbsp : Honey.
11. You need 16 : scallops uniform size.
12. You need : Crusty French Demi bread.
13. It’s : Truffle oil.
14. You need : Parmesan cheese. Seared Sea Scallops with Cucumber-Fennel Salad and Fennel Seed Vinaigrette.This recipe for scallops with butternut purée and sage butter makes for an easy but impressive starter.Serve the scallops on a pile of purée, drizzle with sage butter and scatter over some toasted pine nuts.Place squash on a nonstick baking sheet or a baking sheet lined with foil. If all basic 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 making with easy.

Step by Step 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.

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 squash until smooth, then press through a sieve into another.Seared Scallops over Roasted Sweet Potato Puree.Today we have one of my favorite dinners, our Seared Scallops over Roasted Sweet Potato Puree with Pickled Mustard Seeds!

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