Cooking with Evolution

South Beach is a celebrity chef (and foodie) playground. French-born, Manhattan-based David Bouley recently joined the ranks of restaurant entrepreneurs Nobu Matsuhisa, Emeril Lagasse and Govind Armstrong with his own place, David Bouley Evolution. Today we step into the kitchen with chef de cuisine Pierre-Philippe Saussy as he prepares Phyllo-Crusted Florida Shrimp, Baby Squid, Sea Scallop and Sweet Maryland Crabmeat in Ocean Herbal Broth.

Phyllo-Crusted Florida Shrimp, Baby Squid, Sea Scallop and Sweet Maryland Crabmeat in Ocean Herbal Broth (serves one)

Seafood

• 2 pink Key West shrimp
• 1 baby squid
• 1 sea scallop
• 1 tbsp jumbo lump crabmeat
• Shredded phyllo dough
• Canola oil
• Salt and pepper

1. Clean and devein shrimp. Gently wrap and press phyllo dough around each shrimp.
2. Heat canola oil in frying pan over medium temperature. Place shrimp in pan, flip when golden brown. Repeat on other side.
3. Score baby squid in a cross hash pattern and season with salt and pepper.
4. Heat canola oil in separate pan over medium heat. Place scallop and squid in pan. When golden brown, flip both over.
5. Heat crabmeat in a sauce pan until hot.
6. Spoon the ocean herbal broth into a soup bowl. Place crabmeat, top with scallop and squid and finish with shrimp.

Ocean Herbal Broth

• 1 cup tomato water
• 1 cup clam juice
• 1 tsp celery puree
• 1 tsp onion puree
• 1 tsp fennel puree
• 1 tsp garlic puree
• 1 tbsp basil oil
• 1 tbsp dill oil
• 1 tbsp chive oil
• 1 tbsp parley oil
• Lemon juice to taste
• Salt
• Pepper
• Chopped fine help

1. Mix all purees, tomato juice and clam juice. Bring to a boil.
2. Remove from heat and add herb oils and lemon juice to taste.
3. Season with salt and pepper. Finish with finer herbs

 For more information call David Bouley Evolution at 305-604-6090 or vist bouleyevolution.com.