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Good Idea to Producing Extraordinary Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast

Wishing to eat Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast a 5-star restaurant's, but for a few reasons are not able to go to restaurants. This site gonna guide you with helpful procedures on preparing a Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast like a famous chef made.

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

We hope you got benefit from reading it, now let's go back to sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast recipe. 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 it.

To cook an unforgettable Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast, here are the materials needed:

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

After readying the ingridients, now you are ready to make your appetizing Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast by following the instructions on this section:

  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..

Swiss chard, bacon, gouda, butternut squash puree, Brussels sprouts, cranberry chutney & demi glace. Tomatoes, garden greens, chevre & balsamic reduction Pommes Frites. As was the case with Eleven Eleven Mississippi, which brought together the experience of Northern California and the Tuscan region of Italy, Vin de Set puts a decidedly American twist on a French bistro in a way that is both comfortable and inviting. Executive Chef and General Manager Ivy Magruder explains the menu as "an approachable interpretation of southern French cuisine." "Our. Truffled celery root puree & pepita-parsley pistou.

Recipe : Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast

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