To make the cauliflower puree, bring a pot of salted water to the boil. Add cauliflower florets and boil for 10-12 minutes. Drain and add back to the pot.
To a pan over medium high heat add olive oil. Let the oil warm and add onions. Cook onions for a few minutes stirring them every so often. Once onions are translucent add the garlic and continue to cook for a few minutes more. Remove from heat and add them to the pot of cooked cauliflower florets.
To the pot with the cauliflower, onions and garlic add cream, vegetable stock, salt and pepper. Using an immersion blender, blend until you get a nice creamy consistency. Mix in nutmeg and set aside.
To make the dill oil add the chopped dill and grapeseed oil to a high powered blender. Blend on high until smooth.
When ready to sear the scallops, pat them dry on all sides and season with salt and pepper. Add them to a pan set over high heat with one tablespoon of canola oil. Sear on each side for about two minutes.
To assemble, add a nice dollop of the cauliflower puree to a small cocktail plate. Place a seared scallop in the middle, top with a generous amount of caviar dot with dill oil, a sprinkling of lemon zest and a piece of chervil.