Inns Magazine Issue 3 Vol. 20 Great Escapes Fall 2016 - Page 14

Chef Guerin represented Canada at the 2014 World Culinary Cup Expo-Gast. During his two weeks at the World Culinary Cup he secured a Silver medal competing against 53 countries including 3500 chefs from around the world.

During his career he has had the pleasure privately cooking for former Prime Minister of Canada Stephen Harper, former NBA Commissioner David Stern, Pop Rock B and the Jonas Brothers, 90210 Star Jason Priestley, Actor Colin Mochrie, two-time Olympic gold medal winner Catriona Le May Doan and First Canadian Astronaut to travel space, Marc Garneau.

Seared Sea Scallop, Grilled Cauliflower & Parsnip Bisque with pickled cucumber & Olive Oil Drizzle

Makes 4 Servings

Ingredients

4 large Sea Scallops

1/4 - head of Cauliflower

2 - parsnips (Peeled and halved)

2 sprigs - fresh thyme

1 cup - 35% cream

2 cups - vegetable stock

1/2 - cucumber (Quartered and seeds removed)

1/2 cup - water

1/2 cup - white vinegar

4 - whole cloves

1 - dried bay leaf

1/2 cup - extra virgin olive oil

1oz - canola oil

Salt & pepper to taste

Directions:

1. Peel parsnips cut in half and slice each halve length wise down the middle. Break apart cauliflower into big enough pieces that it won’t fall between grill.

2. Lightly oil and season parsnip and cauliflower with salt pepper and fresh thyme and grill on barbeque until they develop nice char marks.

3. Place parsnips and cauliflower in a saucepot and cover with 35% cream and vegetable stock, simmer until vegetables are very tender.

4. Using a food processor or hand emersion blender, blend cooked vegetables and cooking liquid until very smooth. Add more stock if needed, consistency should be slightly thicker then a brother soup. Season with salt & pepper to taste.

5. Wash and slice 1/2 a cucumber into 4 quarters and run your knife down each piece to remove the seeds. Dice into small pieces.

6. In a small saucepot bring to a boil the water, vinegar, bay leaf and cloves. Once it comes to a boil reduce to a simmer for 5 minutes.

7. Pour hot pickling liquid through a straining into a glass or stainless steel bowl over top of diced cucumber. Cover with plastic wrap and let sit for 20 minutes.

8. To prepare the scallops make sure the side muscle is removed and pat the scallop dry to ensure the perfect sear. Season scallops with salt and pepper. Over high heat place a small sauté pan with Canola oil, once hot place the scallops in the pan and sear until nicely golden brown approx. 30-45 seconds each side.

9. Place hot cauliflower and parsnip Bisque into 4 bowls, place one scallop directly in the center of each dish and garnish around the scallop with the pickled cucumber and olive oil. I garnish my dish with fresh pea shoots to add a nice fresh sweetness to the dish.

10. Impress & Enjoy!

Cover Story Continued - Westwind Inn

Chef Guerin