In food processor, puree the cold scallop and halibut scraps. Add the whole egg and then slowly add the cream until the balled mixture runs smooth.
Have ready an ice-cold bowl. Place the crabmeat in a layer in the chilled bowl, arranging evenly on the bowl's surface. Add the mousse to the crab one tablespoon at a time. Sprinkle with cilantro and chives. Season with salt and pepper.
Being careful not to break up the crab meat, fold the mixture together until combined, then form into cakes, about 1 1/2 ounces each. Refrigerate until ready to use.
Heat a nonstick sauté pan over medium-low to medium heat and add the clarified butter. Place a seasoned cake in the pan and cook, turning when golden on one side. Immediately squeeze fresh lemon juice on the crab cake, add a cube of whole butter. With a spoon, baste the cake with the butter until the butter turns brown. Remove from heat and place the cake on a paper towel covered plate to drain. Repeat to make the remaining portions. Serve.
To make clarified butter, cut the unsalted butter into small pieces (reserve enough butter cubes to baste the crab cakes) and melt slowly over low heat. Do not let boil, and do not stir. After the butter has separated, remove from heat and skim off the foam on top and discard. Ladle the clear, yellow, clarified butter into a container, discarding the milk solids.
Jesse Llapitan, Executive Chef, Palace Hotel, San Francisco.