Culinary Diving in Norway
Images
Susanne Paulsen
Pasta with fresh caught king scallops and mussels enjoyed for lunch after a dive. Photo by Susanne Paulsen.
Boil pasta al dente with some blue mussels, white wine and olive oil, or put some king scallops on the barbecue with fresh herbs and pesto. Add one part Italian passion, one part fresh mozzarella and two parts delightful diving, and you have a culinary adventure!