Seared Scallop Salad With Apple Wedges

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2 tablespoons sherry vinegar

1 teaspoon Dijon mustard

3 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

3 tablespoons unsalted butter

1 Golden Delicious apple—peeled, cored and cut into 12 wedges

1 large potato, peeled and sliced 1/4 inch thick

16 large sea scallops (about 1 pound)

8 cups (packed) mixed baby greens, such as frisée and romaine

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