1 of the apples and add to a small saucepan
over medium heat. Stir in the sugar
and the butter. Cook until the apple is very soft. Remove from the heat and let cool for a few minutes, then add to a blender
with the 1/4 cup of creme fraiche. Blend until pureed and transfer to a bowl. Refrigerate until needed.
Dry the scallops with paper towels and season both sides with salt and pepper. Make a small pocket in the middle of each scallop and fill the pocket with grated cheese
Heat the oil a skillet over medium heat. Once the oil is hot, add the scallops and cook without moving until the bottoms are golden brown, about 1 minute. Turn over and brown the other side. Remove from the pan to a platter and allow to rest for a couple of minutes.
To serve, spoon some of the apple creme fraiche on each plate and top with 2 scallops Peel
the remaining apple and shave or grate
a little apple over the top of the scallops