Clean scallops of muscle or grit and set aside. Prepare blanched vegetables and chopped fresh ginger and fresh herbs. Put clarified butter in 10-inch saute pan and heat until smoking. (If butter burns too quickly, add 1-2 tablespoons good olive oil and try again.) Add scallops and allow to brown before shaking pan. After well browned add chopped ginger and allow to cook for 1-2 minutes. Add fish stock and let reduce slightly. Add cream, vegetables, salt and pepper, and herbs and continue cooking until heated and slightly reduced. Serve with pasta or risotto.