Pan-Seared Scallops

Ingredients

• 8 scallops (prepped)
• Salt
• Pepper
• 8 spring onions
• 1 small lemon
• 2 tbsp sushi ginger
• 2 tbsp Rapeseed oil
• 1 tbsp yogurt butter
• 0.5 tsp turmeric
• 50 ml Vegetable broth

Instructions

1. 1.

   Pat the scallops dry with paper towels, halve them crosswise, season with salt and pepper.

2. 2.

   Trim and wash the spring onions, cut them diagonally into pieces.

3. 3.

   Halve the lemon and squeeze out the juice. Drain the ginger in a tea strainer and slice into strips; set aside for garnish.

4. 4.

   Heat 1 tbsp oil with the butter in a wok or large pan. Sear the scallops all around for 1-2 minutes. Remove and set aside on a plate.

5. 5.

   Heat the remaining oil in the wok, add the spring onions and stir-fry until softened.

6. 6.

   Add turmeric, 3 tbsp lemon juice and vegetable broth. Reduce slightly, then return the scallops and ginger, stirring for about 1 minute to warm through. Season with salt and pepper. Plate the scallops and garnish with ginger strips.