Peel two apples – you want a sharp apple here. Remove the core and blend to a smooth puree. Check for tartness and season with salt and cider vinegar. Set aside in a covered bowl.
Dice a third apple into mini-cubes. Imagine you are cooking in a Sim City game.
Grill some smoked bacon until crisp. Keep warm until you are ready to serve.
Score the scallops in a criss-cross pattern using a super sharp knife. Sprinkle with salt and pat dry.
Sear the scallops in a hot pan so they take on some colour in clarified butter. Turn and be careful not to overcook.
Serve the scallops on a base of apple puree and dot with apple cubes. Deglaze the pan with some butter and cider vinegar. Allow to emulsify and use this to dress the scallops. Season with flakes of sea salt and black pepper. Crackle over shards of bacon. And serve.
Enjoy with a glass of Gruner Veltiner or something with an apple-y tang like a chenin from the Loire.