Fillet of Line-Caught North Sea Bass with a Seared Shetland Sea Scallop, Purée of Cauliflower, Roasted Almond and Dill Cream

• 2 × 180g sea bass fillets
• 2 king scallops
• 200 ml

To make the purée, thinly slice the cauliflower, place in a saucepan and cover with the whipping cream. Put on the lowest heat so it is just simmering, leave for about 1 hour until the cauliflower is completely cooked through, drain off the cream and keep aside. Place the cauliflower in a liquidizer, turn on and gradually add the retained cream until you reach the required consistency, season a