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The idea is to buy fresh, live scallops in their shells. Open them and rinse in a bath of ice water.
Cook the cauliflower whole inside the milk until very soft. Reserve it. Smoke the butter inside a tray with the hay for about one hour. Start blending the cauliflower into a purée, add the smoked butter and blend until very smooth. Season with salt and a dash of vinegar.
Combine the white wine with the vinegar, diced shallots and reduce it. Emulsify with the butter, add coconut milk and season with salt and lemon juice. Add the caviar before serving.
Sear the scallops in a pan, finish them in the oven if necessary. Slice them in four. Heat up the puree, plate on the bottom, add the scallops then glaze with the caviar sauce. Add a few slices of raw cauliflower to finish.