Chef Jenny Warner’s private dining brand blends fine dining with seasonal Nordic flavours and zero-waste principles

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Marinated hand-dived scallops, citrus dressing, heirloom tomatoes and sea herbs

NORDIC HOUSE

Jenny Warner is a Michelin-trained chef and founder of Nordic House, a private dining brand blending fine dining with seasonal Nordic flavours and zero-waste principles. She has cooked in some of the country’s finest kitchens, for celebrities, public figures and private clients. A National Chef of the Year semi-finalist, Jenny brings storytelling, sustainability and a touch of Nordic soul to every plate.

THE DISH

This dish captures the kind of cooking I love in late spring and early summer - fresh, seasonal and full of natural flavour. Scallops are one of my favourite ingredients to work with; they’re sweet, delicate and best treated simply.

Here they are served with dressed heirloom tomatoes, a bright citrus dressing and coastal herbs such as samphire and oyster leaf. Squid ink tapioca crisp adds texture, finished with a Nordic-style furikake for savoury depth.

It’s a light, elegant plate that celebrates the season, refined yet relaxed, with every element there for a reason.

INGREDIENTS - Serves Two

• 2 large hand-dived scallops

• 125g mixed heirloom tomatoes

• Small handful samphire

• 2 oyster leaves

• 1 shiso leaf, finely shredded (or basil if unavailable)

• Edible flowers (optional)

• Neutral oil, for frying

• Sea salt, to taste

Citrus dressing

• 1 tbsp olive oil

• 2 tsp lemon juice

• 1 tsp light soy sauce

• ¼ tsp finely grated orange zest

Squid ink tapioca crisp

• 40g small pearl tapioca

• 200ml water

• ½ tsp squid ink

Nordic furikake

• ½ sheet nori, finely crushed

• ½ tsp dried dill

• ½ tsp dried chives

• ¼ tsp fennel pollen

• ¼ tsp finely grated lemon zest

• Pinch sea salt

Method

1. Make the squid ink tapioca crisp

Cook the tapioca pearls in simmering water for 20-25 minutes, stirring occasionally, until fully translucent. Stir in the squid ink.

Spread thinly onto a silicone mat or lined tray. Dry in a dehydrator, or in a low oven at 70°C until fully dry. Break into shards.

Heat oil to 190°C and fry for a few seconds until puffed and crisp. Drain on kitchen paper and season lightly with salt.

2. Make the Nordic furikake

Mix the crushed nori, dried dill, dried chives, fennel pollen, lemon zest and a pinch of sea salt. Set aside.

3. Make the citrus dressing

Whisk together the olive oil, lemon juice, light soy sauce and orange zest. Taste and adjust if needed.

4. Prepare the tomatoes

Dice the heirloom tomatoes neatly and place in a bowl. Add the finely shredded shiso, or basil if using. Dress gently with a little of the citrus dressing.

5. Prepare the scallops

Slice the scallops thinly and arrange on a tray or plate. Season lightly with sea salt and a few drops of lemon juice. Leave for a minute or two for the lemon juice to lightly cure the scallops.

6. Assemble the plate

Arrange the dressed tomato mixture in the base of each shell or plate. Lay the scallops over the top.

Spoon over the citrus dressing. Add shards of squid ink tapioca crisp. Finish with samphire, oyster leaf and edible flowers. Sprinkle lightly with the Nordic furikake and serve immediately.

Chef’s Note: If oyster leaf is unavailable, use extra samphire or any edible coastal herbs and garden herbs you have to hand. The dish is about freshness and balance.

Recommended Supplier: For excellent quality fish, I recommend The Fish Shop Sevenoaks.

Drink Pairing: A chilled glass of Chapel Down Bacchus works beautifully with the citrus and freshness of the dish.

Food Safety Advice: Raw or lightly cooked shellfish can contain harmful bacteria, viruses or toxins, so always buy shellfish from a reputable supplier. Let your fishmonger know they will be eaten raw so they can advise accordingly.