Firstly place a layer of lasagne on the bottom, then crab mousse, then lasagne, crab mousse again and a final layer of lasagne. Steam for 8 mins. In the meantime make the chive beurre blanc.

Put chopped shallots, white wine, white wine vinegar and the thyme into a pan and reduce by about half. Once reduced add 100ml chicken stock, reduce again by half. Add 50ml double cream and reduce by half. Then whisk in 150g diced, cold butter. Remove the sprig of thyme and finish with chopped chives.

Put scallops into a food processor and blitz them to a fine paste Add the pinch of salt and cayenne pepper and double cream When mixed, fold in the crab.

Cook the fresh lasagne according to instructions. Once cooked cut into 5cm diameter circles (3 per serving).