Ah, that looks familiar, this is the starter I had a couple of months ago. I remember rather liking the striking crossing of the sauces on the plate rim.
By the way, there is a picture of the dish on the restaurant's website which you get by clicking on “The Menus” on the left menu but which is also directly accessible at: http://www.midsummer...tent/plate3.jpg
I must admit that I didn't find it an entirely successful course. As you can see from the photograph, the scallop-to-accompaniment ratio is pretty high (particularly as the accompaniments are fairly insubstantial), and the scallops with which I was served were enormous.
They may have been warm in the middle when they arrived, but by the time I'd got through the first huge scallop and was tackling the second I don't think it was any more, because I remember cutting around the middle and leaving it. I don't think I'd have minded if the scallops had been sliced in half - to increase the ratio of caramelised surface to sticky inner - or if they had been more comprehensively accompanied, but with their size and the paucity of other substance on the plate, what starts as a quite pleasing dish risks turning into an overfacing trial-by-scallop.
With a single scallop (for me, preferably smaller or sliced in two) as a tasting menu course it would have been far more successful. The jelly cubes did indeed taste of apple juice, although I would have preferred a more powerful fat-duck-esque flavour 'hit' from them. The combination of various fresh and cooked forms of the ingredient (fresh julienned apple, 'cooked' apple juice reduction and then the jelly) is always a pleasing technique.