Pat the scallops dry, cut diagonally in half and season with salt and pepper.
Wash the spring onions and cut diagonally into pieces.
Halve the lemon and squeeze the juice. Drain the ginger and cut into strips. Set some ginger aside for garnishing.
Heat 1 tbsp oil with the butter in a wok or pan. Sear the scallops for 1-2 minutes on each side. Remove and set aside.
Heat the remaining oil in the wok and fry the spring onions until soft, stirring constantly.
Add the broth, turmeric and 3 tbsp lemon juice and bring to the boil. Add the scallops and ginger and heat for 1 minute. Season with salt and pepper and garnish with the reserved ginger strips.