Pan fried Scallops with lemon crème fraiche



Gently melt the finely chopped shallots with butter in a saucepan until they become transparent. Deglaze with white wine, and reduce for a few minutes. Add fresh lemon juice, a hint of sugar and grated ginger. Season with salt and pepper, and simmer until slightly reduced, then add crème fraiche, bring to a gentle boil until desired consistency is achieved, remove from heat and keep warm. Thoroughly dry the scallops in paper towel before adding salt and pepper. In a medium-sized frying pan, heat the remaining butter and olive oil together. When the pan is hot, fry the scallops quickly on both sides, so that they are golden and crisp on the outside, but tender on the inside, about 1-2 minute(s) each side. Spoon Lemon and ginger sauce on a plate and lay scallops on top,  garnish with lambs lettuce and fig wedges.