This was served at a Scottish dinner at the 1991 Oxford Symposium on Food and Cookery. The shellfish came from the Argyllshire coast and were transported live, overnight to Oxford in a refrigerated lorry. John MacMillan at the Sea Fish Authority research station at Ardtoe (Arnamurchan) dived for the razor fish. Hugh MacPherson, an Ardtoe fisherman, supplied the wild langoustines, squat lobster and farmed princess scallops. Norrie Etherson s