Peel the apples, core them and cut them into small wedges. Melt the semi-salted butter over low heat with the sugar, add the apples and cook over very low heat, cool and refrigerate.
Remove the skin from the sausage, crumble the flesh with a fork, spread the sausage over the bottom of the verrines using a spoon and add the quarters of cooked apples, put back cold.
At the moment, fry the scallops (denervated) in the hot butter, one minute on each side, place the verrines in the microwave or in a bain-marie, once hot, place a scallop, a pinch of salt and a ground pepper on each verrine.
Serve immediately
A creation of Chef Hubert
