Instructions: Gently remove any muscle from the scallops. Rinse and pat dry. Lightly season the scallops with salt and pepper. Set aside.

In a saucepan over medium heat, saute the mushrooms and shallots in 2 tablespoons of the clarified butter until they just begin to color. Add 1 cup of the apples, the white wine, stock, and the vanilla bean and reduce by half over moderately-high heat, approximately 10 minutes. Add the cream and mustard and reduce to a light sauce consistency. Strain the sauce carefully. Season to taste with salt and pepper and keep warm.

In a large saute pan over high heat, add the remaining 2 tablespoons butter and sear the scallops for approximately 1 minute on each side. Be careful not to overcook; scallops should remain slightly translucent in the center. Remove the scallops and keep warm. Add the remaining 1 cup apples and saute until crisp-tender.

To serve, arrange the scallops and apples on warm plates. Spoon the warm sauce over and garnish with dried apple slices, if desired.

This recipe yields 4 servings.

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