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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Tuesday, March 6, 2012

Pan Seared Scallops served on a bed of Butternut Squash Puree with cilantro oil by Steven Dolby

(Serves 4)
560g Butternut squash (diced)
1 Shallot (diced)
1 Garlic clove (diced)
4 Tbsp olive oil
1 Tsp fennel seeds
1/2 Tsp cayenne pepper
4 Cups vegetable stock (good quality)
40g Parmesan cheese
1 Tbsp fresh cilantro (chopped)
20g Fresh cilantro (blanched)
2 Spinach leaves (for extra colour)
1/4 Cup E V olive oil
Salt & pepper (to taste)
12 Medium scallops
Garam masala or curry powder (pinch)
Bean sprouts (your choice how many)
Fresno chili (small brunoise to taste)
Pickled onions ( your choice how many)
pickled onion recipe link

1 Peel the butternut squash, cut in half to remove seeds, then dice.
2 Place a medium saucepan on a low heat, add olive oil and diced squash, stir while cooking for two minutes. 3 Add garlic, shallots, fennel seed and cayenne pepper then sweat the ingredients for five minutes, stirring occasionally
4 Add stock, cover and simmer on low heat until the squash cubes are fork tender.
5 Add parmesan cheese.
6 Using a hand or countertop blender, blend mixture until smooth.
7 Strain to remove any lumps.
8 Add finely chopped cilantro.
9 Set aside until serving time.

1 Using a hand blender or countertop blender, combine olive oil with blanched cilantro and spinach.  Season to taste and set aside.
1 Pat scallops dry and generously season with salt.
2 Dust scallops lightly with your favorite curry powder.
3 Place a nonstick pan on a medium-high heat, add 1 Tbsp vegetable oil.
4 When pan is hot add the scallops, cook until golden brown on both sides (about 1 1/2 minutes per side).
5 Remove from pan and set aside.

Use the puree as a base for your presentation; atop place the seared scallops.  Using the cilantro oil  drizzle around.  Lastly, garnish with fresh cilantro and a salad of fresh soybean sprouts and pickled onions (or fresh crispy vegetables that you like the best).....Enjoy

© Steven Dolby


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