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Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast. It is one of my favorites. For mine, 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 is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. They are fine and they look wonderful. Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast is something that I’ve loved my whole life.

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. 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.

To begin with this recipe, we have to first prepare a few ingredients. You can cook sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast using 14 ingredients and 8 steps. Here is how you cook it.

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

1. Take 1 large squash
2. Take Large shallot chopped
3. Take 3 garlic chopped
4. Prepare Pack tarragon chopped(1/2 cup)
5. Take 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. Make ready 16 scallops uniform size
12. Make ready Crusty French Demi bread
13. Get Truffle oil
14. Prepare 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.

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.

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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When you put food into your mouth, do you pay attention to the nutritional value or merely eat the food that tastes good at the time? How often do you eat at your local fast food place or get junk food at the local convenience store? Since a lot of folks choose to eat foods full of sugar, starch, and fat, more and more illnesses are being discovered. A growing number of people are developing diabetes, high blood pressure, and other diseases as a result of the foods they consume. People are deciding to eat better now that they are aware of how important food choices are to their health. A lot of good food can now be found at your local health food store or farmer’s market.

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You need to have several superfoods in your diet each day. Foods such as beans and berries are great to start. Next, add several green vegetables such as broccoli, spinach, or green tea. Walnuts and whole food grains are some other foods to include. Furthermore, you should eat yogurt, soy, pumpkins, oranges, and tomatoes, along with salmon and turkey. By eating these superfoods daily, you should not have to worry about any weight gain problems.

You will enjoy good health as you opt to eat the green living way. You will see that your immune system becomes better and your body will be able to fight against disease. Ensure your future health by adopting healthy eating habits right now.

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