Take the scallop flat side up and use a flexible knife to cut meat from the flat shell. Cut the meat away from the rounded side as close to the shell as possible using the flexible knife to follow the curve. Remove the fringe and the black stomach sack leaving the rest of the meat and coral intact. Melt the 1/2oz butter in a pan, add the shallots and cook until golden. When most of the butter has been soaked up, add the scallops - if very large cut half way through and splay out. Season with salt, pepper and lemon. Make sure the pan is quite hot and add the wine which will reduce to a few drops. At this point slowly add the cream, stirring all the time. At the last moment, add some finely chopped dill and serve.