Quattro at Whistler

Seared Jumbo Scallops with Lemon and Truffle Mushroom Risotto

One of the keystones of Whistler’s food scene, Quattro, has been delighting diners in the Village for 24 years with their tasty blend of rustic regional Italian classics and contemporary flavours. “I just love our dining room,” says new Chef Nick Surowy. “It’s like going back in time to a classic spot in Sicily.”

When it comes to ingredients, Surowy believes chefs have a responsibility to support local farmers and fishers. “I think it’s important to use Canadian ingredients [as much as possible] to support our economy. It is a full circle; our guests come for dinner, eat local, and we get to serve products that we are proud of. We know our clientele appreciate that, and it goes forward to strengthen our Whistler community.”

That attention to sustainable detail shines in Quattro’s seafood selection. “We use Ocean Wise prawns, halibut, baby scallops and, of course, these beautiful jumbo scallops that I’m using in the dish we’re showcasing here. The scallops are harvested in eastern Canada in the cold, clear waters between Nova Scotia and St. John’s, Nfld. It’s a very sustainable fishery; there are strict limits on how many scallops they can catch so they can keep the numbers up, and they’re never in danger of becoming extinct. That’s what it’s all about!”

Luscious golden-brown seared jumbo scallops swim in a delicious Beurre blanc on a generous bed of mushroom and Meyer lemon risotto. “People are pretty familiar with scallops, and the mushrooms come from our local Whistler mountains. You have the sea represented with the scallops and the land with the mushrooms — it all ties in with the Sea to Sky Corridor. The acidity from the lemon balances the earthiness of the mushrooms; this is such a crowdpleaser.”

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