Flowers and candlelit dinners are the age-old staples of Valentine’s Day. For a contemporary (and cliché-free) twist on the traditional, why not combine the two with a flower-themed dinner?
When it comes to wooing your date, first impressions count so we can’t think of a better way to say 'be mine' than with this stunning homemade scallop and orange salad encased in the delicate (and completely edible) petals of a tulip from ricardocuisine.com.
What you’ll need:
For the dressing…
- 3tbsp white wine vinegar
- 2tbsp orange juice
- 2 tbsp olive oil
- 1tsp honey
- 1tsp Dijon mustard
- Salt and pepper
For the salad…
- 6 large scallops
- 2tbsp olive oil
- 1 small cucumber (peeled, seeded, cut in half lengthways and thinly sliced)
- 2 orange segments (skin removed)
- 4 edible tulips (with or without the stems and pistils)
- 1 tbsp fresh chives (chopped)
How to make it:
1. To make the dressing, combine all the ingredients with a whisk, season with salt and pepper and set aside.
2. Add the oil to a non-stick frying pan and brown the scallops on a high heat for about 1 to 2 minutes per side, depending on their size. Season with salt and pepper. Set aside on a plate in the refrigerator until they are at room temperature and slice thinly.
3. In a bowl, combine the scallops, cucumber and oranges. Add the vinaigrette and toss to combine. Adjust the seasoning.
4. Place each tulip on a plate or at the bottom of a glass, opening up the petals. Fill with the salad and sprinkle with the chives. Serve immediately.
For the full recipe and instructions, visit ricardocuisine.com.
*Note: Never use any old cut flowers for cooking and baking. Only use edible flowers from specialist suppliers specially grown for human consumption.
Want the perfect floral finale for your dinner? Check out five of our favourite flower-themed Valentine’s Day dessert ideas…
- Rose meringue kisses
- Romantic apple roses
- Orchid adorned doughnuts
- Rosey rocky road
- Pressed flower cookie hearts