Cioppino

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1/2 ounce olive oil

1/2 ounce garlic, peeled and sliced

4 ounces clams or cockles

2 medium prawns, peeled and deveined

2 ounces salmon, cut into small cubes

2 small crab legs (any type)

4 ounces cooking wine, Chablis

2 1/2 ounces tomato sauce

2 medium scallops

1 lemon, halved (1/2 juiced and 1/2 cut in wedges)

Pinch fresh parsley leaves

1 ounce whole sweet butter

1/4 bunch fresh basil, leaves chopped