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1
Using a vegetable peeler, remove peel (yellow part only) from lemon in long strips.
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2
Squeeze 1 1/2 tablespoons of juice from lemon into a small bowl and set aside.
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3
Combine lemon peel, wine, shallots and garlic in heavy small saucepan. Boil until mixture is reduced to about 1/2 cup, about 15 minutes.
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4
Add cream and turmeric and boil until mixture thickens and is reduced to 1 1/4 cups, about 13 minutes.
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5
Pour mixture through fine strainer and discard solids.
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6
Return sauce to pan and whisk in 1 1/2 tablespoons lemon juice and season with salt and pepper.
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7
Preheat oven to 200C/400u00b0F Rinse scallops (remove coral and set aside if attached) and pat dry with paper towels.
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8
Toss scallops in bowl with salt and pepper.
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9
Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over high heat.
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10
Working in batches, add scallops to skillet and sear until browned and almost opaque in center, about 1-2 minutes each. Add remaining butter and oil as needed.
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11
Transfer scallops to rimmed baking sheet and bake about 3 minutes.
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12
While scallops are baking, saute corals in same pan for 1-2 minutes, if using.
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13
Divide sauce among plates and arrange scallops and coral atop sauce and serve.
