Heat 1 tablespoon olive oil in a saucepan and cook the cinnamon stick and cloves for 1–2 minutes. Add the chopped apples. Cook over a low heat for 4–5 minutes, until the apples are soft.
Remove the spices and stir in half the pistachios and cook for a further 3–4 minutes. Spoon the mixture into a food processor or blender and process until smooth. Stir in the lemon juice. Set aside and keep the purée warm.
Put the remaining pistachios in a food processor or blender and process until finely chopped. Stir in 2 tablespoons olive oil.
Heat the sherry vinegar in a small saucepan and simmer until reduced to 1 teaspoon. Stir in the honey and saffron.
Heat the remaining olive oil in a frying pan and sear the scallops for 1 minute on each side – do not overcook. Pour the saffron and honey glaze in the pan for the last 30 seconds.
To serve, divide the apple and pistachio purée between 4 warmed shallow bowls. Top each one with 3 scallops, then drizzle the pistachio oil around them.