Place the olive oil, the salt and pepper in a frying pan on a high flame and quickly sauté the scallops until they form a reddish crust. When they are ready, place them on kitchen paper and place to one side.
Meanwhile, preheat the oven to 190 degrees and cook the pumpkin with olive oil in an oven tray. Bake for around 1 hour, turning the pumpkin slices over until they have softened completely.
Remove the pumpkin and let it cool before you puree it in a blender. Gradually mix the fresh cream manually and then add the salt and pepper.
In a separate frying pan fry the onions over a low heat, until they have softened. Add the sugar, vinegar and salt and mix. Continue cooking over a low heat and mix regularly, until the onions have caramelised.
Finally, serve your dish in a deep bowl with the pumpkin puree at the bottom, followed by the scallops and lastly, the caramelised onions.