Preheat the oven to 220°C.
Simmer apples, water, and thyme in a covered pan for 4 minutes until puréed.
Stir in 15g of butter and season the apple purée with salt and pepper.
Layer two filo circles per tart, brushing each with melted butter.
Spread apple purée over the pastry and bake for 6 minutes until golden.
Coat scallops in olive oil and season with salt.
Fry scallops in a hot pan for 45 seconds per side and rest.
Fry bacon pieces in a high-heat pan until crisp.
Whisk mustard, vinegar, and extra virgin olive oil to make a dressing.
Toss salad leaves and bacon with the dressing until combined.
Serve three scallops on each tart and top with a handful of salad.