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

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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. 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.

Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must prepare a few components. 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 that.

The ingredients needed to make Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast:
  1. Prepare 1 large squash
  2. Prepare Large shallot chopped
  3. Take 3 garlic chopped
  4. Take Pack tarragon chopped(1/2 cup)
  5. Prepare 4-5 oz Heavy cream
  6. Prepare Salt and white pepper
  7. Make ready 1 tbsp brown sugar
  8. Take Cup dry white wine
  9. Get 2 cups Balsamic vin
  10. Get 2-3 tbsp Honey
  11. Prepare 16 scallops uniform size
  12. Get Crusty French Demi bread
  13. Prepare Truffle oil
  14. Prepare Parmesan cheese

Bay Scallops, Shrimp & Crabmeat, Butternut Squash Velouté, Emmental & Parmesan. Farro Perlato & Kale Compote - Medjool Date & Balsamic Reduction. Choice of: Filet of Chilean Seabass. Fennel & Napa Cabbage Fondue, Eggplant & Tomato Concassé, Green Peppercorn.

Steps to make 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.

Entrées include butternut-squash ravioli with brown butter and sage; duo of turkey with free-range turkey, potato mousseline, and "financier" stuffing. Desserts are roasted caramel apple or roasted-butternut-squash-and-robiolita cheesecake with a pistachio crust and amaretto anglaise. Selection of Imported & Domestic Cheeses. fresh fruit & nuts. beech mushrooms, roasted tomatoes & butternut squash, kale, pickled onions, grilled avocado, pistachio mint pesto . walnuts, tomato, cucumber, root vegetables, parmesan, honey-lime vinaigrette. Caesar Salad. hearts of romaine, parmesan. butternut squash, kale, beets, potato, brussels sprouts, gorgonzola cream Pumpkin Ravioli roasted wild mushrooms, sage brown butter cream, parmesan Blackened Atlantic Salmon butternut squash puree, roasted brussels sprouts, sautéed kale, citrus lime buerre blanc Pan Seared Georges Bank Sea Scallops Roasted garlic and herb toast, Parmesan cheese, tomatoes, balsamic vinegar, torn basil, extra virgin olive oil. . Inside the restaurant, rich reds and browns help to create a private and relaxing environment.

So that’s going to wrap this up with this special food sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!