Wash the pumpkin, then cut it into two identical pieces. Empty it of its seeds using a tablespoon. Cut the pumpkin into identical cubes and slice the onion.
In a saucepan, place a dash of Big Citrus olive oil, then the minced onion, the pumpkin cubes and sear for a few minutes.
In the saucepan, add the milk, orange juice, zest and a generous pinch of fleur de sel. Leave to cook for about 20 minutes after boiling. Put the preparation in the blender to smooth it and then keep it lukewarm.
Meanwhile, rinse the scallops, removing the small muscle on the side of the nuts using a sharp knife. Pat them dry with absorbent paper. Place them in the freezer for about 10 minutes, to firm them up and cut them easily.
For the dressing: in a deep plate, place the velouté then place the slices of scallops. Add a dash of Big Citrus olive oil, give each plate a turn of the pepper mill then garnish with a sprig of aromatic herbs such as chervil and garnish with a few pink berries if necessary.