Pan-roasted Scallops with cauliflower purée, romanesco florets and citrus vinaigrette

Gordon Ramsay demonstrated the cooking of this dish as follows:

"We're going to start off with a delicious pan roasted scallop on a bed of brown butter cauliflower puree with Romanesco florets and a citrus vinaigrette. Right, scallops in. I'm going to start off at 12:00 (note: he means that he is putting them in a frying pan in a circular arrangement, starting at noon), 45 seconds on each side. For the next pan, we've got the Romanesco florette. I want a little touch of color on there. And now (back to the scallops, flipping two at a time with his hands), one finger on over, over and over brown. You can see the sear. Yep, you can hear it. Okay, now for the exciting part. We're coming to dress the plate with this cauliflower puree. Get the scallops and set six of them on top of the puree. We've got our little frisé salad and our candied walnuts. Just a nice little "pluch" of salad in the center. And then from there, get your sauteed Romanesco on, and then finally, take your vinaigrette. And then just lightly drizzle that round. And there we have our beautiful scallops."