Heat a wok until hot. Add the butter and 1 tablespoon of the oil and heat over a gentle heat until foaming. Add the sliced scallops and stir-fry for 3 minutes. Remove the wok from the heat. Using a slotted spoon, transfer the scallops to a plate and set aside.
Return the wok to a medium heat, add the remaining oil and heat until hot. Add the spring onions and turmeric and stir-fry for a few seconds. Add the lemon juice and rice wine or sherry and bring to the boil, then stir in the stem ginger.
Return the scallops and their juices to the wok and toss until heated though. Season to taste with salt and pepper and serve immediately.