The method
- 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 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.