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Sauté of Penclawdd cockles and scallops with marsh samphire and laverbread pasta – by Adrian Coulthard

11 September 2006

Ingredients (serves one)

For the pasta 130g "OO" pasta flour
30g laverbread
1 egg
2 egg yolks
1tsp olive oil
1tsp water

For the sauté Oil for deep-frying
30g laverbread
Flour for dusting
Salt
20ml sesame oil
3 scallops
Sesame seeds
50ml white wine
150ml fish stock
8 cockles
50g marsh samphire

Method
Put flour in a food processor with laverbread. Mix for 30 seconds. Mix eggs with oil and water and slowly add to flour mix until it forms a stiff dough. Rest pasta in fridge.

Roll the pasta through a pasta machine until it's in very thin strips, then roll through a tagliatelle cutter. Boil some water with a little oil in a pan. Add the pasta and cook for two to three minutes, then remove and refresh.

Preheat a deep pan of cooking oil. Flour the laverbread lightly, then drop it into the hot oil. Cook until crisp. Remove and place on kitchen towel. Sprinkle with salt.

Brush a preheated griddle pan with a little sesame oil. Place the scallops on to the hot griddle for about 20 seconds each side. Sprinkle with sesame seeds. Remove. Deglaze the pan with white wine and fish stock, add the cockles and samphire. Reduce and serve.

by Adrian Coulthard

Photo © Rob Whitrow

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