Preheat oven to 230ºC . Roll out puff pastry into 25 cm circle 1 cm thick. Place on baking sheet and cut out 20 cm circle from center, discarding excess pastry. Brush with egg. Cut concentric circle 3 cm from edge and halfway through pastry. Chill pastry 10 minutes. Bake 15 minutes, reduce heat to 180ºC and continue to bake until pastry is golden brown, about 15 to 20 minutes. Return oven temperature to 230ºC . Carefully lift off pastry cover formed by concentric circle and gently remove moist dough inside shell. Combine wine, shallot and ginger in medium saucepan and bring to boil over medium heat. Add scallops and cream and cook 1 to 2 minutes. Remove scallops using slotted spoon. Increase heat to medium-high and cook liquid until reduced to 2 tablespoons, adding any juices drained from scallops. Whisk in all but 1 teaspoon butter 1 piece at a time. Season with salt and pepper. Add lemon juice. Set sauce aside. Melt remaining 1 teaspoon butter in small skillet over high heat. Add green onion and cook 30 seconds. Set aside. Stir scallops into sauce and heat through. Reheat pastry shell and lid in oven for 2 minutes. To serve, place pastry shell on heated platter and fill with scallop mixture. Sprinkle with green onion and top with pastry lid.