Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast. Butternut squash is roasted then blended with herbs and Parmesan for a creamy dip. Really, this could easily be a side dish as well as a dip. It's a simple preparation of twice-baked butternut squash — roasted until it's buttery soft and scoopable, then blended with milk and plenty of nutty Parmesan.

Easy recipe and everyone loves this side dish. Last week I posted the savory and cheesy garlic Parmesan butternut squash recipe. Creamy, silky-smooth roasted butternut squash soup with notes from caramelized onions and balsamic vinegar. 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 achieve it.

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

Prepare 1 of large squash.
Prepare of Large shallot chopped.
Prepare 3 of garlic chopped.
You need Pack of tarragon chopped(1/2 cup).
Prepare 4-5 oz of Heavy cream.
You need of Salt and white pepper.
You need 1 tbsp of brown sugar.
Prepare Cup of dry white wine.
You need 2 cups of Balsamic vin.
It's 2-3 tbsp of Honey.
Prepare 16 of scallops uniform size.
It's of Crusty French Demi bread.
Prepare of Truffle oil.
Prepare of Parmesan cheese.

Puree until very smooth, then return to the pan over low heat, cooking until the mixture is thick enough to coat the back of a spoon. Butternut Squash - How to Peel, Seed, Roast and Prepare Tutorial Video: Learn different techniques for preparing butternut squash, including peeling, roasting the squash and toasting the seeds. This easy butternut squash puree is subtly flavored with balsamic vinegar and maple syrup for a tasty, vegan side dish that's great with Add two teaspoons kosher salt to the water as it reaches a boil. Add the butternut squash to the water, reduce heat to a rapid.

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

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.
Peel and dice squash and add to boiling water until tender.
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.
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..
Once smooth and taste is where you want it set aside.
Slice bread and drizzle with truffle oil and top with shave Parmesan and for baking at 400 right before you sear scallops.
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..
Spread squash sauce on plate, drizzle reduction, top with scallops and reserved tarragon and finish with parmesan toast points..

Add reserved diced squash and stir briefly until just heated through. Stir in Parmesan, if desired, chopped chives and season to taste with kosher salt and freshly ground pepper.. Butternut squash, botanically classified as Cucurbita moschata, is a winter squash that grows on a trailing vine and is a member of the Cucurbitaceae family along with gourds and pumpkins. A relatively new variety, the Butternut squash we know today is the result of. Butternut squash sprinkled with Parmesan and bread crumbs makes a superb side dish we love to share.