Sear the scallops:Heat the butter in a large frying pan over medium high-heat; add a splash of olive oil to prevent the butter from burning. Season scallops with salt and pepper add them to the pan, without overcrowding.Kitchen Tip:Cook scallops in two batches; if they touch they will steam rather than caramelize. Cook, without moving the scallops, until the bottoms are a rich golden brown, 2 minutes on each side. Turn the scallops and cook on the second side for another 1-2 minutes. Make the puree: Pour stock into a medium-size pod, add cauliflower, potatoes, and make sure that the liquid covers the vegetables. Season with salt and bring to a boil. Reduce the heat, cover with the lid and simmer until potatoes are tender. Remove from heat. Transfer cauliflower and potatoes into a blender. Add 1/2 teaspoon salt, butter, and pepper. Blend until smooth. Keep warm.
Toast the nuts: In a small non-stick frying pan toast the nuts for 4 minutes on a medium-low heat, shaking the pan often, until nuts are golden brown but not burned. Set aside on a paper towel, do not leave them in a flying pan, otherwise they’ll continue cooking.
Fry the capers: In a small non-stick frying pan heat some olive oil, add capers and fry for 5 minutes.
To serve, scoop a spoonful of the puree in each plate, top it with 2-3 scallops, drizzle lightly with olive oil. Scatter some pine nuts, raisins and capers, sprinkle with chopped parsley.