Apple-Apricot Plank-Roasted Sea Scallops

6 - Large Sea Scallops (Serves 1)
Seasoning (lemon juice, olive oil, sea salt and fresh cracked pepper)
Apple Balsamic vinegar
One 4x7 single-use cedar cooking plank

Apple-Apricot chutney
Small sweet onion, diced
2 tsp. olive oil
1 cup apple juice
1/2 fresh lemon, juiced
2 oz apple cider vinegar
2/3 cup granulated sugar
1/4 tsp. salt
1 large Fuji apple, diced
3 oz. dried apricots, diced

Sweat onion in olive oil over medium heat until translucent. Add juices, sugar, vinegar and salt. Reduce mixture by 1/3, add apples and apricots and simmer for 6-7 minutes. Strain and return liquid to heat and reduce until syrupy and thick. Pour back over cooked fruits and mix well. Chill for at least four hours. Remaining chutney will last at least one week covered in the refrigerator.

Drizzle scallops with olive oil and fresh lemon juice. Season with sea salt and fresh cracked pepper. Char a 4x7 cooking plank over gas burner and place seasoned scallops on hot plank. Broil scallops for 8-10 minutes or until desired doneness. When thoroughly cooked, scallops will remain slightly opaque in the center. Spoon chutney on top of each scallop and drizzle with apple balsamic vinegar. Place plank directly onto plate and garnish with apple chips.