Wrap a strip of speck around the perimeter of each scallop and squeeze gently so that speck sticks to itself and the scallops.
Heat the olive oil and butter in a large skillet over medium-high heat. Add the sage leaves and fry until lightly browned and crisp, 2 to 3 minutes. Gently lift the leaves out of the pan and drain flat on paper towels. Season the scallops with salt and pepper. Add the scallops to the hot pan and cook 2 to 3 minutes on each side until well browned. Remove scallops from the pan and put them on a platter. Now add the apples to the pan and give them a quick sautĂ© until wilted and caramelized, 4 to 5 minutes. Season with a squeeze of lemon juice and salt and pepper.
To serve, spoon a smear of potato purĂ©e on plates and set 3 scallops on top of the potatoes. Spoon the apples around the plate and garnish with sage leaves.
Edited: October 28th, 2009