Preparation
Step: 1/6

Pat the scallops dry, cut diagonally in half and season with salt and pepper.

Step: 2/6

Wash the spring onions and cut diagonally into pieces.

Step: 3/6

Halve the lemon and squeeze the juice. Drain the ginger and cut into strips. Set some ginger aside for garnishing.

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.

Step: 5/6

Heat the remaining oil in the wok and fry the spring onions until soft, stirring constantly.

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.