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 I create these recipes from my own experience with ingredients so remember that no matter what my instructions might be you should cook with your own knowledge and passion and make them your own. Rich and oh so tasty this butternut purée is made by roasting the squash with garlic and sage and then blending with parmesan cheese! This purée is the perfect bed for these perfectly caramelized scallops.

Sizzle a few sage leaves in some butter until crisp. Dry the scallops well, then season with salt and pepper. Transfer the scallops to a plate, browned-sides up, and clean the skillet, discarding any oil. 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.

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

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

Vivo - Hartford, Casual Elegant Italian cuisine. When the squash is finished microwaving, use a hand mixer, blender, or kitchenaid and pour the squash into a mixing bowl (along with the water) and begin to puree. Voted "Best New Restaurant" and "Best Hotel Dining" in its first year of<br />business, VIVO, the Zagat rated restaurant located in the Marriott<br />Hartford. Remove the muscle from the scallops and season with salt and pepper.

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..

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