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Cashew Zaatar Dusted Wild Prawn & Scallop with Vanilla Couscous, Pain d'Epices, Preserved Kumquat, Lemongrass and Ginger Foam

Executive Chef Bernard Guillas
The Marine Room

[Serves 6]

[Pain D’Epices]

[Yields 1 loaf]

1 1/2 cups whole milk

1 cup dark brown sugar

1 1/2 cups honey

1 orange, zested

2 lemons, zested

1 tsp ground star anise

1 tsp ground ginger

1/2 tsp ground cinnamon

1/2 tsp ground coriander

1/2 tsp ground cloves

1/4 tsp ground nutmeg

Pinch salt

4 cups flour

2 large eggs

2 tsp baking soda

1 Tbsp water


Heat milk, sugar, and honey in saucepan. Add zests and spices. Bring to boil. Set aside until it reaches room temperature. Sift flour into bowl. Make well in center. Add milk mixture. Incorporate with wooden spoon, gradually drawing in flour to make smooth dough. Cover. Refrigerate 8 hours or overnight.

Whisk eggs. Dissolve baking soda in water. Combine baking soda water into eggs. Stir eggs into batter. Butter and flour two loaf pans. Fill pans halfway with batter. Let rest until the batter warms to room temperature.

Bake 1 1/2 hours at 250°F, or until skewer inserted near center comes out clean.

Cool. Transfer to freezer. When frozen, thinly slice
into 1/8 inch. Transfer to
Silpat-lined baking sheet. Bake at 250°F for 30 minutes or until crisp.

[Cashew Zaatar]

3 Tbsp sesame seeds

3/4 cup raw cashews

2 Tbsp sumac

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp black peppercorns

1/3 tsp sea salt

1 Tbsp dried savory leaves

1 Tbsp dried thyme

1 Tbsp nigella


Toast sesame seeds, cashews, mustard seeds, cumin, black peppercorn until golden. Transfer to spice grinder. Add remaining ingredients. Pulse to lightly coarse texture.

[Vanilla Couscous]

2 cups vegetable stock

1/2 cup toasted couscous pasta

1 Tbsp chives, minced

1 Tbsp hazelnut oil

1/2 vanilla bean, split, scraped

Sea salt and freshly ground black pepper


In medium pan bring vegetable stock and vanilla bean to a boil. Season with a pinch of salt. Pour in the couscous pasta and cook for approximately 8 minutes or until al dente. Drain couscous in to fine mesh colander. Transfer to mixing bowl. Combine with remaining ingredients. Season to taste.

[Lemongrass Ginger Foam]

1 cup coconut milk

3/4 cup heavy cream

1/2 cup almond milk

1 lemongrass stalk, crushed

2 tsp ginger, peeled, chopped

2 kaffir lime leaves

1 drop lemon myrtle oil

1/4 cup shallots, sliced

2 oz fingerling potatoes, peeled, grated

Sea salt and freshly ground white pepper


Place first 8 ingredients in pot. Reduce to 1/2 original volume. Strain into another pot. Add grated potatoes. Simmer 5 minutes. Transfer to blender. Process until smooth. Strain through chinois. Season with salt and white pepper. Pour liquid in thermal whip foam canister.

[Prawn and Diver Scallop]

2 Tbsp grape seed oil

1 Tbsp butter

6 U-10 diver scallops

6 U-10 prawns


Heat oil and butter in large non-stick skillet at medium heat. When foam butter is lightly browned, place scallops and prawns in skillet. Cook 1 minute per side, or until shrimp are opaque. Generously sprinkle top of scallops and shrimp with zaatar. Place under salamander for 20 seconds. Transfer to plate.


6 preserved kumquats

1 cup amaranth sprouts

6 sprigs chives

6 sprigs mint

1 Tbsp pistachio oil


Pack couscous into 2-inch ring in center of warm serving plate. Place scallops beside. Top with shrimp. Garnish with kumquats, amaranth sprouts, chive sprigs, mint and pain d’epices crisp. Dispense foam at base of scallops. Drizzle pistachio oil around foam.

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