Method 
1. For the turned potatoes, using a small turning knife or paring knife turn the potato into a barrel shape to obtain 7 sides. Blanch the potatoes in boiling water until soft. When ready to serve, melt butter in a saucepan, add potatoes in batches, toss in the melted butter and add chives.
2. Shell and devein scampi; reserve heads and shells.
3. Cook scampi heads and shells, onion, garlic, leek and fennel in an oiled frying pan until vegetable are softened. Add half the tomato and add enough water to just cover. Bring to the boil and simmer for 45 minutes. Strain stock through a fine sieve placed over a clean saucepan and simmer for further 15 minutes.
4. Heat 1 tablespoon of oil in a frying pan, cook shallots and mushrooms until beginning to soften; add 125ml water and bring to the boil. Strain mushrooms over a bowl to collect the juice.
5. Place port in a saucepan and simmer until reduced to a syrup. Add 150ml scampi stock and 150ml mushroom juice. Bring to a boil and reduce for 2 minutes, season to taste. Add 2 tablespoons cream and bring to a boil. Gradually whisk in 30g diced cold butter and lemon juice until emulsified. Add half the walnut oil and blend with a hand stick blender.
6. Peel the potatoes and juice through a juicer. Line a sieve with a double layer of muslin; place over a bowl and strain potato juice. Heat a non-stick frying pan to medium heat. Pour in the potato juice to create a thin layer. Cook for a minute until the water has evaporated. Season with salt.
7. Heat remaining 20g diced butter in a large frying pan, cook mushrooms over high heat until golden. Remove from heat and add some chives.
8. Cook scampi in batches in a large oiled non-stick frying pan for 30 seconds, drizzle with remaining walnut oil, if over cooked the scampi will go mushy.
9. Combine the remaining tomato with 1 tablespoon olive oil, 2 teaspoons chopped chives, 2 teaspoons of remaining scampi stock.
10. Arrange the mushrooms in the centre of each hot serving plate. Add 3 scampi and 4 turned potatoes around each plate, drizzle sauce over scampi and top mushrooms with potato tuile. Drizzle plate with tomato mixture and serve immediately.
