For the cauliflower purée, cook the cauliflower florets in a pan of boiling water for about 10 minutes, or until tender but with a bit of bite. Drain, then place the florets on a plate lined with kitchen paper to dry completely.
Place the florets in a food processor with the cream and blend to a smooth purée. Transfer to a pan and place over a medium heat. Stir in the cheese until melted, then season to taste with salt and freshly ground black pepper. Spoon into a piping bag fitted with a plain nozzle and set aside until ready to serve.
For the scallops, fry the pancetta in a dry frying pan until the fat has been rendered out and the pancetta is crisp and golden-brown. Remove from the pan and cut in half, then set aside.
Return the frying pan with the pancetta fat to a high heat and sear the scallops for about 1 minute on both sides, or until golden-brown all over and just cooked. Squeeze over the lime juice and season with salt and freshly ground black pepper.
For the salad, whisk together the olive oil, white wine vinegar, orange juice and orange zest in a bowl until well combined. Drizzle the dressing over the rocket leaves and coat well. Divide the salad among four serving plates.
Pipe five blobs of cauliflower purée around the salad, place a piece of pancetta on top of each blob, then top each piece of pancetta with a scallop.