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Freeze the four tart apples. (whole apples)
Remove from freezer and let thaw at room temperature for 2 hours.
With a skewer poke a few holes through the flesh of each apple and crush with your hands or a press.
Retain the juice and pass through a chinois or cheesecloth.
Season the juice with salt to taste and 2-3 Tablespoons of the Apple Cider Vinegar.
Remove the core from the fennel and finely shave on a mandolin.
In a bowl mix the fennel with the rice wine vinegar, salt, honey and Extra Virgin Olive Oil.
Trim the adductor muscle from the scallops and slice thinly. (4-5 slices each scallop)
Slice the watermelon radish and sweet apple thinly on a mandolin and punch out small rounds with a ring cutter.
Place the fennel salad slightly off-center in the bottom of a bowl.
Shingle the sliced scallop on the side of fennel.
Garnish the dish with the rounds of sliced apple and watermelon radish, nasturtium leaf and fennel frond.
Pour 3 ounces of the sour apple consume into the bowl and place a few drops of horseradish oil and EVOO in the consume.