For the cauliflower chips, in a bowl, mix together the cornflour, plain flour, clarified butter and cumin seeds until well combined.
Add enough sparkling water and ice cubes until the mixture is the consistency of single cream. Season, to taste, with salt and freshly ground black pepper.
Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Meanwhile, sprinkle the flour onto a plate and season, to taste, with salt and freshly ground black pepper. Dredge the cauliflower florets in the flour, then dip them in the tempura batter. Carefully lower the coated cauliflower florets into the hot oil in batches and fry each batch for 1-2 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.
For the cauliflower purée, heat the milk, crumbled stock cube, vanilla pod, garlic, onion and butter in a pan over a medium heat for 3-4 minutes, or until smooth and well combined.
Add the sliced cauliflower and cook for a further 4-5 minutes. Discard the vanilla pod, then transfer the mixture to a food processor and blend until smooth. Sieve the mixture to get rid of any excess liquid, then season, to taste, with salt and freshly ground black pepper. Keep the purée warm.
For the gremolata dressing, in a separate bowl, mix together the gremolata dressing ingredients until well combined. Season, to taste, with salt and freshly ground black pepper.
For the scallops, heat the oil and the butter in a frying pan over a high heat. Season the scallops with salt and freshly ground black pepper, then add them to the hot pan and fry for 1-2 minutes, turning once, or until golden-brown on both sides and just cooked through. Squeeze over the lemon juice.
To serve, spoon the cauliflower purée and the gremolata dressing into the centre of a serving plate. Arrange the scallops on top and the cauliflower chips alongside.
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