Heat about 2 Tbsp. (30 mL) sunflower oil in a large skillet over medium-high heat. Add onions and apples and sauté a few minutes until the onion is transparent. Add ice cider and reduce by one third. Remove from heat, stir in cubes of butter one at a time. Keep warm over low heat. This sauce must not boil.Heat 2 Tbsp. (30 ml) oil in a second skillet over medium-high heat. Sauté the scallops 1 to 2 minutes per side.Arrange scallops on serving plates, with the fricassee. Garnish with julienne strips of ham and the minced sage. Serve with cheese risotto and a bouquet of rapinis.

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sunflower oil, as needed 6 grain-fed veal scallops 6 slices of bayonne type ham or prosciutto, julienned 1 Tbsp. (15 mL) fresh sage, minced fricassee of apples and ice cider 1 large yellow onion, minced 3 cortland apples, unpeeled, finely sliced 1/4 cup (60 mL) ice cider 1/2 cup (125 mL) cold butter, cut into 3/4 inch (1.5 cm) cubes