Wreath of Warm Scallops with Cress and Endive Salad, a recipe from the Worldwide Gourmet

Ingredients

• - 240 g (8 oz.) fresh giant scallops, cleaned and washed
• - 200 g (7 oz.) Belgian endive
• - 100 g (3 1/2 oz.) celery stalks, cleaned
• - Leaves from 100 g (3 1/2 oz.) cress
• - 2 ripe firm tomatoes
• - 1/2 Golden delicious apple
• - 20 g (4 tsp.) butter
• - 5 tbsp. cider vinegar vinaigrette
• - Salt and pepper