12 scallops, roes removed and halved
50 - 75 g butter
2 cm ( 1”) root ginger – peeled and finely chopped
1 bunch spring onions –trimmed and cut into 2cm pieces on the slant
4 tbsp white wine
1 pack Castello® Blue Cheese
Long grain rice
Small bunch fresh parsley ( or other herbs of your choice) – chopped and folded through rice.