Remove the roe and black muscle from the scallops, then remove the scallops from their shells. Rinse and dry the shells for serving. Place and set aside fro serving. Place the shallots and Allandale Verjuice in a small saucepan and bring to the boil. Cook for 2 minutes, or until reduced by a third.
Remove from the heat and whisk in the butter, a cube at a time. Stir through the tomato and spring onions and season generously with salt and pepper. Set aside.
Heat the olive oil in a frying pan cook the scallops in batches over a high heat for 1 minute on each side. Return the scallops to their shells and drizzle over the warm butter dressing. - Serves 4