A delicious Welsh recipe perfect for shellfish lovers.
To make the cauliflower cous cous, trim the stalks and place the cauliflower heads into a liquidiser and pulse until the cauliflower resembles cous cous.
In a small pan gently fry the chopped red onion without allowing them to colour, add in the cauliflower cous cous and cook gently for about 3 minutes.
Zest the lemon finely and add to the cauliflower, squeeze in half of the lemon, keeping the other half to squeeze over the scallops when cooked.
Cool the cous cous then add the chopped parsley, coriander and seasoning. This can be used cold or hot.
To make the sauce - in a small pan, heat the butter until melted and add the shallot. Cook for 2-3 minutes until softened but not coloured.
Add the stock and white wine and bubble over a high heat for 5 minutes.
Strain and return to the pan with the cream. Bring back to the boil. Remove from the heat and keep warm.
Just before service, add the laver-bread and cockles to the sauce and warm gently.
Bring a small pan of water to the boil and add the samphire, cook for 2 minutes, drain and toss in a little butter. Do not add any salt to the water or afterwards as it is salty enough. In a very hot non-stick pan, sear the scallops in a little oil turning once and cook for a further 30 seconds to 1 minute.
Add a knob of butter and baste the scallops to finish, squeeze the ½ lemon over and serve.
Arrange the cous cous on a plate and place the scallops on top, garnish with the samphire and if required some caramelised cauliflower florets fried in butter from raw. Serve with the laver-bread sauce.