Place the scallops, egg yolk, cream and brown crab meat in a blender until mixed into a fine mousse

Remove from the blender and place into a bowl over some ice

Add the diced ginger and white crabmeat; season with salt and pepper and a pinch of cayenne pepper. Add a few drops of lemon juice.

Test mousse for texture and adjust seasoning if required.

Place the water into a pan and add the saffron powder, bring to the boil and then leave to cool.

Mix together the egg and egg yolk.

Place into a food processor and sieve in the flour with the salt

Turn on and add slowly the water until the correct texture.

The amount of liquid taken by the flour will vary so be careful not to make the mix it too dry or wet. Should be a firm texture, similar to putty.

Remove from the food processor and bring together by hand. Wrap in cling film and leave to rest for 30 minutes.

Once rested roll out with either a rolling pin or pasta machine.

Add the coriander to the oil and gently heat the oil to 80°c degrees, now place into a jug blender. Blend and the pass-through damp piece of musila fine sieve.

 In a stainless-steel pan sweat the shallots, ginger and lemongrass in the butter for 5 minutes.

Add the peppercorns and coriander seeds and sweat for another 2 minutes.

Add the brown crabmeat and crab carcasses and sweat for 5 minutes

Add the fish stock and bring to the boil then simmer for 20 minutes.

Pass through a fine sieve.

Take the sauce and add the butter, salt, pepper and lemon juice. Whisk together

Split the crab mousse into 4 equal portions and round into a dome shape using the back of a spoon.

Cut the basil ravioli pate into 8 equal sized squares (4 x 4 inches)

Place the crab mousse centrally into one square and place a second sheet on top

Using lightly dusted thumbs follow the curvature of the mousse and pat down the edges to seal the edges together

Cook in hot water (80-85 degrees) for 8 minutes

Place in a bowl and pour the sauce over the top