Preheat oven to 350 degrees. Reserve about 6 cauliflower florets to cook later. Bring a pot to boil and cook cauliflower florets for 7 minutes. Drain well, lay them on a baking sheet, and bake for 10 minutes. Meanwhile, in a saucepan, bring the cream and butter to a simmer and reduce for about 5 minutes until slightly thickened. In a food processor or blender, add cauliflower, cream sauce, and 1 tsp salt and puree until smooth. With the reserved florets, cook for about 20 minutes at 425 degrees, flipping once.

Sauté garlic and mushrooms until golden. Now, cook the scallops. Completely dry scallops with paper towels before placing them in a bowl and tossing with sea salt, paprika, and 2 tsp olive oil. Bring a pan to high heat without oil (since the scallops will already be coated with oil). Place scallops in a circle (to keep track of when to flip each) in the pan. Sear for about 3 minutes on each side. Make plate by starting with the cauliflower puree, adding the scallops, then the seared cauliflower florets, and top with garlic mushrooms. Sprinkle over freshly cracked pepper.