- 8 scallops (ready to cook)
- 8 Scallions
- 1 small Lemon
- 2 tablespoons Pickled ginger
- 2 tablespoons Canola oil
- 1 tablespoon Cultured butter
- ½ teaspoon Turmeric
- 50 milliliters Vegetable broth
Rinse scallops and pat dry, cut in half horizontally and season with salt and pepper.
Rinse scallions, shake dry and cut diagonally into pieces.
Cut the lemon in half and squeeze juice over the scallops. Drain the pickled ginger in a tea strainer and cut the ginger into strips. Set the ginger aside for garnish.
Heat a wok (or large pan) and add 1 tablespoon of oil and the butter. Cook scallops for 1-2 minutes. Remove and set aside on a plate.
Heat the remaining oil in wok and cook scallions until tender, stirring constantly.
Add the turmeric, lemon juice and 3 tablespoons of vegetable broth to the wok. Bring to a boil, then add the scallops and simmer for about 1 minute. Season with salt and pepper. Garnish with the ginger and serve.