A few days later, Dad and I took a train to Wales. We were met in Cardiff by Mr Gregory, another business associate, who whisked us off to an enchanting thatched-roof pub somewhere in the nearby countryside where I dined once again on a Louis-based seafood cocktail, this time substituting crab for the shrimp and omitting the corn. When his wife Rhiannon and I ended up in the same pub the very next day, I ordered the crab Louis again. There is just something about that mayonnaise-based sauce that enhances the seafood better than the usual sharp red sauce, and now it is my preference.
1/2 cup mayonnaise
1 tablespoon ketchup
4 teaspoons salsa
1 tablespoon finely minced green onions
1 teaspoon wasabi powder (or more to taste)
1 tablespoon fresh lime juice (or more to taste)
1 teaspoon Worcestershire sauce
couple dashes Tabasco
salt and pepper to taste
Whisk together all ingredients in a large bowl, adding more wasabi and lime if you want it more spicy or tart. Refrigerate until ready to use.
1 teaspoon olive oil
1 clove garlic, finely minced
6 ounces raw shrimp, peeled and deveined
6 ounces small scallops
6 ounces langoustine or crawfish tails
Heat a saute pan over medium high heat and add the oil and garlic. Stir until garlic is fragrant and add shrimp and scallops. Cook until seafood is opaque, about 5 minutes, and add langoustine tails, stirring to coat in pan juices. Remove seafood from pan and allow to come to room temperature. Reserve any pan juices that accumulate.
When seafood has cooled down, stir any reserved juices into prepared Louis sauce. Add seafood to sauce and toss well. Refrigerate for at least an hour to allow flavors to blend.
1 cup fresh corn kernels, steamed, or frozen and thawed, drained in a colander.
Arrange a layer of lettuce in a goblet or bowl. Top with a layer of corn, followed by the chilled seafood mixture. Serves 4.