Recipe: Perfect 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. This purée is the perfect bed for these perfectly caramelized scallops. Whizz in a food processor or blender with a splash of stock until smooth, then sieve, season and keep warm. Remove the muscle from the scallops and season with salt and pepper.

Transfer the scallops to a plate, browned-sides up, and clean the skillet, discarding any oil. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. Off heat, stir in lemon juice and season with salt and pepper to taste. 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 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. It's of Large shallot chopped.
3. Prepare 3 of garlic chopped.
4. Prepare Pack of tarragon chopped(1/2 cup).
5. It's 4-5 oz of Heavy cream.
6. It's of Salt and white pepper.
7. Prepare 1 tbsp of brown sugar.
8. It's Cup of dry white wine.
9. Prepare 2 cups of Balsamic vin.
10. It's 2-3 tbsp of Honey.
11. You need 16 of scallops uniform size.
12. You need of Crusty French Demi bread.
13. Prepare of Truffle oil.
14. Prepare of Parmesan cheese.

Add squash to sauce pan with apple juice and bay leaf. Add water until squash is covered. Bring to a boil and then lower to a simmer. Strain squash reserving the cooking liquid.

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 will soften the skins and make them very easy to work with. Remove “foot†(tough oval piece) on side of scallops; pat dry with paper towel. Farro Perlato & Kale Compote - Medjool Date & Balsamic Reduction. Personally I prefer scallops to be a bit overcooked so I opt for a minute if they are medium-sized sea scallops. You will need at least a minute per size if using fresh, jumbo scallops for a soft center.