Local Flavors: Shawn’s offers fresh cuisine in the heart of Morro Bay

Downtown bistro serves up California-style, wine-country fare

By Katy Budge

PHOTO BY KATY BUDGE

Shawn Washburn of Shawn’s on Main in Morro Bay.

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Shawn’s on Main is at 912 Main St. in Morro Bay, and serves dinner from 5 to 9 p. m. Thursday through Monday. For reservations, which are recommended because of the restaurant’s size, or catering information, call 772-1059, or visit www.shawnsonmain.com .

Its official name is Shawn’s on Main, but this Morro Bay restaurant could just as easily be called Washburn’s on Main for the couple who run it.

An intimate, hands-on operation, chef Shawn Washburn and his wife, Nicole, opened the restaurant in August 2004, and “we’re always here,” he said.

While Nicole puts her considerable industry experience to work in the front of the house, Washburn works his magic in the kitchen.

Though classically trained in French technique at the Ritz-Carlton Hotel in Laguna Niguel, Washburn describes his approach to food as “California- style, wine-country cuisine.” While eating “local” and “in season” are the current rage, Washburn pointed out that this philosophy has always been part and parcel of the culinary traditions in which he learned his trade.

“We make big changes to our menu on a seasonal basis, and to our Chef’s Menu (a prix fixé, multicourse menu available with or without wine pairings) at least every other week.”

Originally, this concept was realized only in the form of “small plates designed to give diners a multicourse dining experience,” said Washburn, but in recent months “we’ve also added larger plates, just to give people more options and to be able to expand what we do.”

Whatever the serving size, the inventive plates at Shawn’s on Main can range from panko crusted local abalone to seared ahi, blue cheese ravioli to crab cakes, pork medallions to grilled New York steaks, French onion soup to green beans and prosciutto.

In sourcing ingredients for his menus, which also feature nightly specials, Washburn uses as many local products as possible.

“We go to the farmers markets, and we get some of our fish from right here in Morro Bay,” he said. “We insist on the best, on a certain level of quality, on beautiful seasonal ingredients that just shine.”

Katy Budge is a freelance writer from Atascadero. If you have a favorite “Local Flavor” you’d like to see featured, e-mail your suggestions to ktbudge@sbcglobal.net .

PAN-SEARED SCALLOPS WITH ASIAN PEAR AND CUCUMBER SALAD AND WARM CITRUS VINAIGRETTE

This pan-seared scallops recipe with Asian pear and cucumber salad showcases Chef Shawn Washburn’s belief in “beautiful ingredients that just shine.”

Makes: 1 entree serving, 2 appetizer or “small plate” servings

• 1 pound fresh dry pack

large scallops

• Salt and pepper to taste

• 1 tablespoon grape seed oil

• 1 tablespoon minced shallots

• 1/4 cup tomato, finely diced

• 1 tablespoon minced garlic

• 2 tablespoons

grapefruit vinegar

• 2 tablespoons unsalted butter

• 1 tablespoon fresh parsley, chopped

• 1 cup English cucumber, cut to a julienne

• 1 cup Asian pear, julienned

• 1/2 cup microgreens, washed

Season scallops with salt and pepper.

Sauté scallops in a sauté pan with grape seed oil over medium heat until golden brown on one side, then turn over and cook another 20 seconds.

Remove scallops from pan and add shallots and tomato; sauté for a couple of minutes, then add garlic and sauté a couple more minutes, being careful not to burn the garlic.

Deglaze the pan with vinegar and reduce liquid by half.

Remove pan from heat and whisk in butter and parsley, then return the scallops to the pan to warm up and coat with sauce.

In a bowl, combine cucumber and Asian pear and season with salt and pepper; place on center of serving plate.

Arrange scallops around plate, drizzle with remaining sauce, and garnish with microgreens.

—Katy Budge