Remove the tough muscle opposite the coral on each scallop. Separate the carol and cut the white part of the scallop in half horizontally.

Melt the butter in a frying pan. Add the scallops, including the corals, and sauté for about 2 minutes until lightly browned. Take care not to overcook the scallops as this will toughen them.

Lift out the scallops with a draining spoon and transfer to a warmed serving dish. Keep warm.

Add the ginger and spring onions to the pan and stir-fry for 2 minutes. Pour in the vermouth and allow to bubble until it has almost evaporated. Stir in the crème fraiche and cook for a few minutes until the sauce has thickened. Season to taste with salt and pepper.

Pour the sauce over the scallops, sprinkle with parsley and serve at once.