|A visit with Sous Chef Zack Bentz at Catch 22 opened my eyes to the delicious taste of parsnips. Zack, who has been a working with Chef Bob Bickmore for 3 years taught us how to make Pan Seared Jumbo Sea Scallop served over a Truffled Parsnip Puree with Exotic Mushrooms and took us on a step by step journey. This recipe serves 4.
• 2 cups of milk
For the parsnip puree:
• combine milk, parsnips, thyme and salt and pepper in a pot and bring to a boilSet aside
Saute seasoned scallops in a pan on medium heat with just enough olive oil to coat the pan and prevent the scallops from sticking
saute for approx. 2 minutes per side
In another pan saute the shiitake and oyster mushrooms in butter with garlic and season with salt and pepper. Regular mushrooms will do in a pinch.
• Place parsnip puree on centre of the plate
Catch 22 Fresh Market Grill is the perfect spot in the Georgian Triangle. The kitchen offers an expression of exquisite cooking style where boundaries are limitless. Catch 22 Restaurant is truly a culinary experience, and the dining destination on Georgian Bay. The menu includes eclectic creations of fresh fish, seafood, steak, chicken, pastas, pizzas and so much more. Custom Catering to clients with the very best of tastes. Specializing in Hors-d’oeuvre and Theme Parties. Wireless Internet available for your business lunch convenience.
10138 Highway 26 East, Collingwood ON L9Y 5E8