Starters range from bite-size salt cod fishcakes with tomato and lemon aioli (£3.50 each) to confit tuna belly, vine tomato, pickled red onions, caper and Muscatel dressing (£10).

The Scallop Shell is celebrating its tenth anniversary. ... River Fowey mussels with white wine, shallots and parsley (£11.50) and, for those really pushing the boat out, ...

Place the scallop shells on a large baking tray. In a small bowl, combine the white wine, garlic, lemon juice and salt and white pepper. Spoon ½ teaspoon of the mixture into each shell.