Puree the Scallops in a food processor with salt and egg yolk until smooth - transfer to a metal bowl and fridge for 30minutes
Meanwhile prepare the fillets of sole for the ring mould. Score the skin side and lay the fish side by side and flatten between the cling film. Grease the mould. Mix the lemon juice, salt, pepper and remaining butter. Brush the fillet with mixture. Line the sole inside the mould - mix together white and brown crab meat and ginger in a small bowl, season and add the cayenne pepper - set aside. Remove the scallop soufflé mix from the fridge and stand the bowl on ice. Gradually add the double cream whisking to incorporate as much air as possible. In a separate bowl, whisk the egg white, salt until a soft peak consistency - add remaining lemon juice and beat until smooth and firm - add a quarter of scallop soufflé then fold in the rest.
Fill one quarter of the sole lined mould with soufflé mix from fridge and cover with 1 tbsp of crab mixture - top with remaining soufflé mix and smooth surface. Place the ring in a roasting pan and pour in about 1cm of hot water. Cook in a pre-heated oven for about 12mins
Essence of Red Pepper Sauce:
Cut the peppers into strips, heat oil over a moderate heat, cook pepper along with shallots, basil, star anise and garlic for about 5 mins until soft - not coloured. Add vinegar. Cook for about 1-2 minutes. For acidity add Noilly Prat and cook rapidly over a high heat to a syrupy consistency - add vegetable stock, water and simmer for 20minutes. Remove star anise and garlic.
Put liquid into a blender and liquidise, pass through a fine muslin. Before serving add a few drops of olive oil, orange juice and butter