Preparation and cooking time: 30 minutes
Finishing time: 15 minutes

Preparation (30 min)

1. Peel, quarter and seed the tomatoes; cut into 3 mm (1/8") dice. This should be done with a very sharp knife so as not to crush the tomatoes. 
2. Peel the half apple; remove the core and seeds and cut into 3 mm (1/8") dice. 
3. Combine the diced tomato and apple in a bowl and combine with 2 1/2 tbsp. vinaigrette. 
4. Lightly butter 2 large ovenproof plates and sprinkle with salt and pepper. Cut the scallops into very thin slices (you should have about 40) and place them over the surface of the plates. 
5. cut the Belgian endive and celery into 3-4 cm (1 1/2") pieces; cut into julienne. 
6. combine the endive and celery in a bowl with the cress leaves. Add the remaining vinaigrette. 

Finishing (15 min)

1. Toss the salad and correct the seasoning. 
2. Arrange the salad in the center of chilled plates in a dome, with a few cress leaves showing in the center. 
3. Place the plates with the scallops into a 200° C (400° F) oven for 1 1/2 minutes. 
4. Place the scallops all around the salad in an even wreath. Place them seasoned side down. 
5. Pour a ribbon of vinaigrette all around the scallops.
6. Serve immediately. 

I suggest a young Alsatian Pinot Blanc or a Crémant Blanc de Blancs