1. Cook the pasta as per packet instructions. Drain, then set aside.
  2. Combine white wine, spring onions, garlic, lime juice, and ginger in a medium fry-pan and bring to a boil. Cook until reduced to about ½ cup (about 5 minutes). Drain mixture through a fine sieve into a bowl, reserving liquid; discard solids.
  3. Return wine mixture to skillet. Add cream, cook over medium heat for 1 minute. Add butter, stirring until butter melts. Stir in tomatoes, 2 tablespoons coriander and season with salt and pepper.
  4. Add spaghetti and, toss well to coat the pasta with the sauce, cover and keep warm on a very low heat.
  5. Heat a large non-stick fry-pan over medium-high heat. Lightly brush scallops with olive oil and lightly season with salt and pepper. Arrange scallops in pan, cook 1-2 minutes on each side or until done. Add scallops to pasta mixture, toss gently to combine. Plate and garnish with coriander (optional) and serve straight away.