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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.

Friday, March 15, 2013

Pan fried Scallops with Arugula, Fennel and Citrus Vinaigrette by Steven Dolby










Subscribe to me on YouTube (serves 2 people)
INGREDIENTS
1 Cup white balsamic vinegar (reduced)
30g Fennel (shaved)
20g Vidalia onion (shaved)
Zest of one lime
Zest of one lemon
1 Lemon (supreme half)
1 Lime (supreme half)
3 Diver scallops (per person)
20g Arugula (per person)
Lemon juice (to taste)
Lime juice (to taste)
Salt & ground black pepper (to taste)
Extra virgin olive oil ( 1 Tbsp per person)
1 Tbsp olive oil (for the scallops)
GARNISH
Fennel tops
Lemon & lime zest
White balsamic reduction

© STEVEN DOLBY












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