How to Prepare Ultimate Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast

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The ingredients needed to make Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast:

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

Scallops already taste incredible, but adding a bit of creamy butter, garlic, and fresh herbs at the end of cooking makes them restaurant worthy. Stick with our flavors of butter, garlic, and basil or try something else. Fresh thyme, tarragon or something spicy like. It may look like little more than just mushed up butternut squash (probably because that's what it is) but this is absolutely, without question, one of my favorite side dishes on my Thanksgiving plate.

Instructions 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.

Fresh thyme, tarragon or something spicy like. It may look like little more than just mushed up butternut squash (probably because that's what it is) but this is absolutely, without question, one of my favorite side dishes on my Thanksgiving plate. Tips For Making Butternut Squash Purée: Peel the squash with a vegetable peeler. This butternut mash goes perfectly with seared scallops and we made it last week with This easy butternut squash puree is subtly flavored with balsamic vinegar and maple. These seared sea scallops over wilted spinach and parmesan risotto is an elegant dish, perfect for a special occasion.

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