My husband is a huge scallop fan. He eats scallops any time they’re on the menu in a restaurant. In Luxembourg, we’re fortunate to get sashimi-grade scallops at our local supermarket, which allows me to experiment with different kinds of recipes. Here I combine the fresh ocean flavor of the scallop with the exquisite flavor of saffron. This can be a starter or a main dish, and the below ingredients make starters for four. For a main dish, you can double the scallops and the vegetable spaghetti. The amount of sauce should be enough.
I’m sure you know the Italian dish “Vitello Tonnato”. It’s veal with a sauce of tuna and capers, one of my favorite dishes. Since I like the taste of the creamy tuna and the saltiness of the capers, I tried a crème to go with the nutty crackers as an appetizer to accompany a nice glass of Champagne.
Inspired by the South African cook book The Real Meal Revolution, these crackers are a perfect carb-free alternative to wheat crackers as snacks or alongside an appetizer. You can enjoy them with any kind of dip or crème. I love to serve those crackers with tuna crème and some olives, which is always very well received by our guests. Combined with Champagne, it makes for a delightful welcome and starter.
Panna Cotta is one of my favorite desserts. The reason is very simple: it’s very easy to make, you can prepare it a day in advance, and you will always get it right. I’m typically not a big dessert fan, but I will always prepare some dessert for our guests. This time, I was looking to add some special flavors to my classic Panna Cotta recipe, which I often make.
We love making tartare from salmon or tuna as a starter, especially when we have guests visiting. This time I tried to combine the ingredients of my usual salmon tartare, but with a twist, and it came out very nicely. The crunchy texture of the snow pea and the creamy avocado topped with salmon sashimi and wasabi creme make this a delightful combination.
