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.