Seared Scallops, Waldorf Salad, Walnut Foam and Chardonnay Soaked Raisins
10 fresh scallops with the roes removed and fully cleaned
1 granny smith apple
2 sticks celery
10ml olive oil
few pea shoots to garnish
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.
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