Scallops with ham and sauternes

• 2 sweet onions
• 2 slices Bayonne (cured) ham
• 3 golden turnips

Cut the onions into wedges, without peeling.

Thinly slice the ham.

Peel the turnips and cut them into short chips.

Combine the stock and sauternes in a flameproof casserole dish. Add the turnips, onions, garlic and ham and cook for 15 minutes over low heat.

Add the scallops and butter and cook for another 5 minutes.

Scatter with dill sprigs.