Sweat the sliced shallots in the olive oil in a large saucepan no colour. Add the thyme and bay leaf and continue to sweat for 1 minute. Now add the honey, white wine vinegar, peppercorns, and the water.
Bring to the boil and cook out for 10 minutes. Pass through a sieve and then leave to cool.
Cut the cauliflower into even size florets and place into a saucepan and cover with the cool cooking liquid. Bring to the boil and then reduce to a gentle simmer. Cook for approximately 20 minutes until soft. Leave to coot for service in the cooking juices. Remove and drain and caramelise in a non­stick pan with a knob of unsalted butter.
To make the puree, remove the green leaves from the cauliflower and cut into medium sized florets. Place the florets into a saucepan and cover with water, bring to the boil and cook until completely cooked through. Over a bowl, strain the cauliflower in a colander and keep the cooking water. Place the cauliflower into a blender and blend until a fine puree. Then take 2 large non stick pans and add 25gr of butter into each and melt. Add the cauliflower puree into each pan and start to caramelise, whisking from time to time. Once the mixture becomes nice and brown place it back into the blender and blend. Add a little white truffle oil and adjust the texture with a little cooking stock. Season the puree with salt and pepper.
To cook the scallops, firstly season with salt and pepper on both sides, heat some olive oil in a non stick pan and place the scallops into the hot oil. Pan-fry them for 2 minutes then flip over and continue to cook for a further 2 minutes, being careful not to over cook them. After this time squeeze some lemon juice over them.
To make the yeloute, in a saucepan sweat the shallots in 50gr of butter with the cumin and a pinch of salt (no colour). Add the mushrooms and sweat until slippery in look. Add the fish stock and reduce by half. Reduce the wine by a third and add to the reduced stock. Now add the cream, bring to the boil and reduce to required consistency, pass through chinoise and whisk in the remaining 25gr of butter, correct seasoning.
Spread some cauliflower puree into the middle of the plate and then place the scallops and caramelised cauliflower pieces on top and around. Dress the salad with a little lemon juice, olive oil, salt and pepper and place over the scallops. Drizzle the dish with white truffle oil and serve.
Enjoy!