In a large, nonstick skillet, heat the broth over high heat.
Add the scallops to the skillet, stirring slightly with a wooden spoon and cook for about 1 minute.
Add shallots, coriander, fennel, cumin, and turmeric to the scallops, and cook for about 3 minutes turning scallops until they are golden or lightly browned.
Add a squeeze of lemon juice before removing from heat.
Serve hot.
Recipe by Fat Flush at https://fatflush.com/asian-scallops/