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

Name: Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast
Yield: 4 servings
Cuisine: American
Ingredients: 1 large squash (about 2.5lbs); Large shallot chopped; 3 garlic chopped; 3 tbsp chopped tarragon; 5 oz regular cream; Salt and pepper; 1 tbsp brown sugar; Cup dry white wine; 2 tbsp white balsamic vinn; For the reduction:; 2 cups Balsamic vin; 2-3 tbsp Honey; Protein:; 16 scallops uniform size; Bread:; Crusty French Demi bread; Truffle oil; Parmesan cheese

Chef Bryce @ChefBryce

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.

Chef Bryce @ChefBryce

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.

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Ingredients

4 servings

1large squash (about 2.5lbs)
Large shallot chopped
3garlic chopped
3 tbspchopped tarragon
5 ozregular cream
Salt and pepper
1 tbspbrown sugar
Cupdry white wine
2 tbspwhite balsamic vinn
For the reduction:
2 cupsBalsamic vin
2-3 tbspHoney
Protein:
16scallops uniform size
Bread:
Crusty French Demi bread
Truffle oil
Parmesan cheese

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Steps

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.