Scallop Tartare With Walnut Nage
by Darinee Durai
@ 23 Jun 2017
4 scallops, shucked, skirted,
roe removed, cubed and keep chilled
Salt and extra virgin olive oil, for seasoning
Caviars, raw fennel strips and fronds,
for garnishing
Walnut Nage
24 Perigord walnuts, soaked in milk overnight
225ml green grape juice
40mg xanthan gum
1 tsp walnut oil
Lime juice, to taste
• For the walnut nage: Crack each soaked walnut into half and place into a cooking pot. Pour in enough cold
water to cover the walnuts and cook over a medium heat until walnuts are tender. Remove and drain
well. Repeat this process several times to remove the bitterness and then set aside the cooked walnuts to
cool. Once cooled, transfer the cooked walnuts into a food processor. Add in the green grape juice and
xanthan gum and pulse on a high speed until smooth. Reduce speed, gradually add in the walnut oil und pulse
until emulsifed. Season to taste with lime juice. Strain the walnut nage through a fne sieve and set aside.
• Lightly dress the chilled diced scallops with salt and extra virgin olive oil and place into the center of each serving
bowl. Garnish with caviars, raw fennel strips and fronds. Spoon with the walnut nage over. Serves 4
