In a bowl, add the olive oil, cider vinegar, thyme, toasted caraway seeds, sugar, salt and pepper. Whisk to combine the ingredients. The vinaigrette will keep, covered and refrigerated, for up to one week.

Peel and core the apple. Cut the apple into quarters, then slice the apple quarters 1/8" thick. Cut each slice into 1/8" matchsticks.

Cut off the stem and green tops of the leeks. Cut each leek in half, then chop the leeks into ¼" pieces. Place the chopped leeks into a bowl filled with cold water to remove any dirt from the leeks. Drain the leeks.

In a sauté pan, heat the butter over medium heat. Add the apple matchsticks and the leeks and sauté until just tender, about 3-4 minutes. Add the cider vinaigrette and the thyme and continue to cook the apples and leeks for another 2 minutes.

Heat the butter and olive oil in a large, non-stick sauté pan over medium-high heat. Season one side of the scallops with salt and pepper. Add the scallops, seasoned side down, to the sauté pan. Season the top side of the scallops with salt and pepper. Sear the scallops until they are browned, about 2 minutes. Note: Check the scallops to insure they are browned before turning. Turn the scallops and sear on the second side, about 2 more minutes, until browned. Note: the scallops should still be "soft" to the touch, or "medium-rare."

Place a small portion of the warm apple and leek salad in the center of a plate. Top the salad with two of the sea scallops. Garnish plate with a sprig of fresh thyme.