To make the soup, add the butter to a sauce pan, add the onions and sweat for 5 minutes. Add the butternut, ½ the ginger, season and cook for 10 minutes. Pour in the chicken stock and simmer for 10 minutes or until soft. Add the crème fraiche, place in a blender and blitz.
Grate the other half of the ginger and place in a small bowl. Add the chives, season and add the grape seed oil and lemon juice.
To cook the scallops, add a little olive oil to a frying pan, season the scallops and cook for 1 minutes on each side. Remove from the pan, spoon the chive and ginger mix on each scallop.
To serve, spoon the butternut puree into the base of a shallow bowl, place 3 scallops in each bowl and sprinkle with toasted pumpkin seeds.