For the vinaigrette, mix the balsamic vinegar and hazelnut oil and season with salt and pepper.
Peel and finely chop the shallot. Peel and finely slice the garlic. Cut the tomatoes into wedges and remove and save the seeds. Dice the tomatoes.
Gently fry the shallot and the garlic in a little olive oil. Add the chopped tomatoes, bay leaf and balsamic vinegar. Cook to the desired thickness and bite.
For the tartare, dice the apple and mix with lime zest, lime oil and salt. Grill the scallops and season with salt.Pile the apple tartare onto the plates. Arrange the scallops on top.
Make quenelles from the tomato compote and place next to the scallops. Arrange the saved seeds on the other side and scatter with coarse sea salt. Serve the dressing around the dish and garnish with the Cress, Oyster Leaves and potato paper.