In a food processor, puree the squash, onions and cream. Transfer to a saucepan with a lid and cook, covered, over medium until heated through, about 5 minutes; season with salt and pepper. In a medium bowl, microwave the farro on high in 30-second increments until heated through, 1 to 2 minutes. In a large nonstick skillet, melt the butter over medium-high. Season the scallops. Add the scallops and sage to the skillet. Cook until the scallops are browned on the top and bottom and opaque in the center, about 2 minutes per side. (If the butter hasn't browned, remove the scallops and continue to cook the butter until golden.) Divide the squash mixture among plates; top with the farro, scallops and crispy sage leaves. Drizzle with the brown butter.