To make the prawn bisque, chop the shallot, carrot, celery and garlic and cook for 2 minutes with a tablespoon of olive oil. Stir in the tomato paste and flame with the brandy. Pour in the fish stock and add in the lobster paste. Bring the mixture to the boil, reduce the heat and simmer for 20 minutes. When the soup is cooked, puree the bisque with a hand blender and pass through a fine sieve. Add the cream and bring to the boil before serving. Meanwhile, make the fritters by whisking the egg whites until slightly foamy. Put aside. In another, mix together the prawns, zucchini, spring onion, lemon zest, corn flour and season well with salt and pepper. Carefully fold in the egg whites. Take spoonfuls of the mixture and deep-fry in hot oil until slightly golden brown. When you are ready to serve, pan-fry the scallops in a hot frying pan for a couple of minutes on both sides. The scallop should be nicely caramelized but not overcooked. Spoon the bisque in a large soup plate and garnish with the scallops and prawn fritters.