Preparation
Step: 1/6
Pat the scallops dry, cut diagonally in half and season with salt and pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000553/000553_step_1_M.jpg)
Step: 2/6
Wash the spring onions and cut diagonally into pieces.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000553/000553_step_2_M.jpg)
Step: 3/6
Halve the lemon and squeeze the juice. Drain the ginger and cut into strips. Set some ginger aside for garnishing.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000553/000553_step_3_M.jpg)
Step: 4/6
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000553/000553_step_4_M.jpg)
Step: 5/6
Heat the remaining oil in the wok and fry the spring onions until soft, stirring constantly.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000553/000553_step_5_M.jpg)
Step: 6/6
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000553/000553_step_6_M.jpg)