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1
Preheat the oven to 250F.
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2
Combine the capers and raisins in a small saucepan and add 3/4 cup water; simmer gently until the raisins are plump, about 10 minutes.
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3
Do not cook rapidly; you don't want to reduce the liquid.
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4
Let the mixture cool for a couple of minutes, then puree it in a blender.
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5
Return it to the saucepan.
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6
Meanwhile, use a sharp knife or mandoline to cut the cauliflower florets into 1/4-inch-thick slices; you will need a total of 24 slices.
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7
Place 1 tablespoon each butter and oil in a large skillet and saute the cauliflower over medium high heat; do this in 2 or more batches to avoid crowding (add another tablespoon of butter or oil when necessary.)
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8
Season it with salt and pepper as it cooks.
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9
Don't turn it too often; you want it to brown nicely.
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10
Total cooking time will be about 10 minutes, after which the cauliflower should be brown and crisp-tender.
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11
Remove and keep warm in a bowl in the oven.
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12
Deglaze the pan by heating 1/4 cup water in it and stirring and scraping the bottom over high heat for a minute or two.
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13
Add the parsley and pour this juice over the cauliflower; gently stir and return the cauliflower to the oven while you cook the scallops.
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14
Place 1 tablespoon each butter and oil in another large ovenproof skillet and turn the heat to medium-high.
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15
When the butter foams, add the scallops and cook on one side only until nicely browned, 2 to 3 minutes.
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16
Again, do this in batches to avoid crowding (adding another tablespoon of butter or oil when necessary).
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17
Remove the scallops from the pan as they brown and season with salt and pepper; keep them warm in the oven.
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18
Reheat the sauce, then add the nutmeg, vinegar, and pepper and salt, if needed.
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19
Taste and adjust seasoning.
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20
Spoon a little of the sauce onto each of 4 serving plates.
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21
Place 6 scallop pieces, browned side up, on each plate; top each scallop with a piece of cauliflower.
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22
Finish with a tiny grating of nutmeg.
