On the final day of the Liverpool wing of series 3 of Come Dine With Me, Margaret Twemlow produced this tantalising dish as one of her starters
1. Preheat oven to 160°c
2. Top the shallots with breadcrumbs and grated cheese and bake for approx 10 minutes at 160°c until golden.
3. Place the scallops into a hot frying pan and add 1 tbsp of olive oil and a knob of butter. Let the scallops sear for 1 ½ minutes per side.
4. To assemble the dish place scallops on three corners of a square plate.
5. Make a pastry starfish in the centre of the plate. Remove the mussels from their shells, clean the shells and put aside. Put the mussel in the centre of the pastry starfish. Brush with beaten egg and put in hot oven (200°c) for 8 minutes.
6. Place chopped shallots in a frying pan and sauté in olive oil and butter. Add crab meat and season with salt and pepper. Add double cream and stir.
7. Place into an empty mussel and garnish with balsamic vinegar. Add a lemon and a lime.
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