1For the chutney, heat the the sugar in a lidded pan until the sugar melts. Add the onion, ginger, apples, sultanas and vinegar, cover the pan with a lid and cook for 5-6 minutes, or until the apples begin to break down.
2Blend the mixture in a food processor to a purée and season, to taste, with salt and freshly ground black pepper.
3For the John Dory and scallops, heat the butter in a large frying pan until foaming and fry the John Dory fillets and scallops for 1-2 minutes on each side, or until cooked to your liking. (You may need to do this in batches.)
4To serve, spoon some apple chutney into the centre of each of four serving plates and top each with a fillet of John Dory. Place the scallops alongside and scatter over the red amaranth and coriander cress.