Mix the turmeric and flour in a bowl.
Dip the top of the scallops in the flour mixture and shake off excess.
Heat oil and 30g of butter in a frying pan over high heat.
Cook scallops floured-side down for 2 minutes until golden-brown.
Turn scallops over, season with salt, and cook for another minute.
Remove scallops from the pan and keep warm.
Drain half the fat, then fry the shallot until soft.
Add wine, boil, and reduce the liquid by two-thirds.
Add stocks and reduce by half.
Add cream and reduce until the mixture reaches a sauce consistency.
Season with salt and pepper, then whisk in 80g of butter until glossy.
Finely shred a quarter of the watercress and set aside.
Melt 30g of butter in a clean pan and wilt the remaining watercress.
Season watercress with salt, pepper, and nutmeg, then drain.
Plate the wilted watercress with scallops and pour the sauce around them.