Soak the raisins in the wine for at least 4 hours.

Roughly chop half of the walnuts and place in the milk with the sugar, gently heat this and leave to infuse for 10 minutes. Transfer to a liquidiser and process till as smooth as possible, strain through muslin. Set to one side.

In a food processor or coffee grinder process the remaining walnuts till as fine as possible.

Cut the apple into batons leaving the skin on. Slice the celery across at an angle; mix the two together with the mayonnaise.

Cut each scallop into two.

Using a hand blender froth the walnut milk to a foam.

Heat the olive oil in a frying pan till hot, lightly season the pieces of scallop and place them in the pan over a high heat for 1 minute, turn over and continue to cook for a further 30 seconds. Remove and drain.

Arrange the Waldorf salad down the centre of the plate, scatter the raisins and walnut dust around the salad. 

Place a few pea shoots over the Waldorf on each plate then arrange the scallops on this and spoon a little of the foam over and around.