Simple Way to Prepare Andrew Copley Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast

Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

For a special appetizer try scallops, naturally bite-sized and sweet. In this recipe, they're served with a sauce of balsamic vinegar and butter. Sprinkle both sides of scallops with salt and pepper. Seared Scallops over Roasted Sweet Potato Puree.

Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast is something that I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. 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 can achieve that.

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

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

Season them with salt and freshly ground black pepper after searing. Serve the scallops with the parsnip puree. To make the purée, heat the butter in a small saucepan and add the squash. With the salad and the purée still warm, you are now ready to plate up.

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.

To make the purée, heat the butter in a small saucepan and add the squash. With the salad and the purée still warm, you are now ready to plate up. 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.

So that’s going to wrap this up for this exceptional food sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!