Boil the stock in a saucepan and cook potatoes for 6-8 minutes until tender.
Add spring onions for the final 2 minutes of potato cooking time.
Drain the stock then mash potatoes and onions with cheese and olive oil.
Season the mash with salt and pepper to taste.
Simmer orange juice and vinegar in a small pan for 3-4 minutes to reduce.
Add cream and simmer for 3-4 minutes until slightly thickened.
Whisk cold butter into the hot sauce until smooth and glossy.
Heat oil in a non-stick frying pan and fry scallops for 1 minute per side.
Plate the mash, top with scallops, and drizzle with the orange butter sauce.