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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.

Saturday, October 13, 2012

Egg Fried Rice with Sautéed scallops by Steven Dolby













(Serves 2 people)
INGREDIENTS
GASTRIQUE
3/4 Cup rice vinegar
50g Brown sugar
Reduce until it just coats the back of a spoon
OTHER INGREDIENTS
3 Medium eggs (cage free)
2 Medium green onions (sliced)
1 Fresno chili (sliced)
10g Fresh ginger (finely sliced)
1 Medium carrot (grated)
50g Broccoli (cut small)
1 Garlic clove (finely diced)
1 Tbsp sesame oil
250g Cooked long grain rice (make sure the rice is cold to get the best texture)
80g Frozen peas
3-4 Tbsp soy sauce (low sodium)
Gradually add the gastrique to your taste
4 Sea scallops (2 per person)
Cook scallops 1 minute on each side)
Garnish with green onion and grated carrot

© STEVEN DOLBY








2 comments:

  1. FANTASTIC!I wish I could embed a picture here.

    ReplyDelete
  2. Go to my facebook page..You can there :)

    ReplyDelete