For the bisque: clean the prawns and scampi, removing their shells, and place them in the refrigerator. Sauté chopped celery, carrots and onions together with the shells in a saucepan. Once toasted, cover with cold water, simmer for 90 minutes and strain at the end. For the mollusks: in a hot pan, add the mussels, clams, and the queen scallops. Sauté, then simmer with wine and cook covered for 3-4 minutes. For the sea bass and Mediterranean scallops: sauté the sea bass and scallops in a pan with thyme, extra virgin olive oil and fresh oregano.In a bowl, place the fish starting with the sea bass fillet in the middle. Garnish with fresh thyme, toasted bread and finish by pouring the hot bisque over it.