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, then remove using a slotted spoon and set aside on a plate.
Return the wok to a moderate heat, add the remaining oil and heat until the oil starts to shimmer. Add the spring onions and turmeric and stir-fry for a few seconds. Add the lemon juice and rice wine and bring to a boil, then stir in the stem ginger.
Return the scallops and their juices to the wok and toss until heated through. Season with salt and pepper to taste and serve immediately.