Crab toastie

Method

1. Pat the scallops dry, ensuring all excess water is removed (this is especially important if they were frozen and defrosted). Put the scallops and brown crabmeat in a food processor and whizz until smooth.
2. Put the scallop paste into a fine sieve, then use a dough scraper or a metal spoon to scrape and push the mixture through it into a bowl. Mix in the egg whites using a spatula, followed by the double cream. Add a pinch of salt, the lemon zest and a little lemon juice. Fold in the white crabmeat and chives, then transfer the mixture to a piping bag. Put in the fridge for at least 30 minutes to chill (see Make Ahead).
3. Heat the oven to 150°C fan/ gas 3½. Evenly pipe the mixture onto 3 slices of bread, completely covering them, then gently set the remaining slices on top.
4. Put a large ovenproof frying pan over a medium heat and add the oil and butter. Once foaming, gently put the sandwiches in the pan and fry for 2 minutes, or until the bread turns golden (you may need to fry the sandwiches in batches, depending on how big your pan is). Very carefully flip the sandwich over and cook for 2 minutes more, then transfer to the oven and bake for 6 minutes. Slice off the crusts using a sharp bread knife, then cut the toastie into pieces. Sprinkle with a few more chives, if you like, and serve.