In a small bowl, mix goat cheese with parsley and onions. Season with salt and pepper and refrigerate. Using a melon baller, ball cheese on the wonton wrappers and fold into a tortellini shape. Keep cold until ready to poach.
Season scallops with salt and pepper. Add the oil to a frying pan and sear on medium highheat for about 2 minutes on each side and place in a bowl.
Add the tortellini and peas in boiling water for about 2 minutes. Sauté spinach, butter, orange juice and lime juice. Then add tortellini, peas, scallops, salt and pepper in a pan for 30 seconds. Spoon around scallops. Garnish with pomegranate seeds and pepitas. Yum.