Recipe: Yummy 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. See great recipes for Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast too! Something magical happens when you roast the butternut squash, then puree it with a sinful mixture of butter and maple syrup…I mean, it is For a super-smooth consistency, I like to puree it in a blender or food processor. (Don't be concerned if it looks like baby food! This honey roasted butternut squash recipe is an easy addition to your holiday table!

Honey Roasted Butternut Squash - The most delicious roasted butternut squash recipe with butter and honey. Easy recipe and everyone loves this side dish. Last week I posted the savory and cheesy garlic Parmesan butternut squash recipe. 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 achieve that.

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

1. It's 1 of large squash.
2. Prepare of Large shallot chopped.
3. Prepare 3 of garlic chopped.
4. It's Pack of tarragon chopped(1/2 cup).
5. You need 4-5 oz of Heavy cream.
6. You need of Salt and white pepper.
7. You need 1 tbsp of brown sugar.
8. Prepare Cup of dry white wine.
9. It's 2 cups of Balsamic vin.
10. It's 2-3 tbsp of Honey.
11. It's 16 of scallops uniform size.
12. It's of Crusty French Demi bread.
13. Prepare of Truffle oil.
14. It's of Parmesan cheese.

It's so easy to make a balsamic reduction (balsamic glaze) at home. Butternut squash is roasted then blended with herbs and Parmesan for a creamy dip. Really, this could easily be a side dish as well as a dip. It's a simple preparation of twice-baked butternut squash — roasted until it's buttery soft and scoopable, then blended.

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

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..

This easy butternut squash puree is subtly flavored with balsamic vinegar and maple syrup for a tasty, vegan side dish that's great with Add two teaspoons kosher salt to the water as it reaches a boil. Add the butternut squash to the water, reduce heat to a rapid. For the balsamic reduction: Combine the balsamic vinegar and sugar in a medium saucepan. Bring to a boil, reduce the heat and Serve the scallops on a warm plate over the parsnip puree. Roasted Butternut Squash Salad with pecans, bacon, onion, craisins, parmesan cheese and a balsamic vinaigrette.