Lay the scallops on a double layer of kitchen paper with plenty of space between them for at least 20 minutes before cooking, to make sure they are completely dry.
To make kale crisps, heat oven to 160°C. Chop into 4-5cm chunks and place kale leaves in a baking tray, brush with a hint of olive oil and season with the chilli salt. Transfer to oven and bake for about 15 minutes or until kale is crisp, leave to cool on the tray.
Meanwhile, for the cauliflower puree, add the milk and the cauliflower to a saucepan and bring to a simmer, cook for 10 – 15 minutes or until the cauliflower is completely cooked through. Mix the vegetable with just a little of the milk into a blender and blend to a fine puree – add a little more milk if necessary. Season to taste with salt and white pepper, cover with cling film and set aside.
Heat a large frying pan over high heat, then add the butter. Once melted, lay the scallops in the pan with plenty of space between them. Sear for approximately 30 seconds or until golden, then flip the scallops. At this stage, reduce heat to medium and sprinkle with a small pinch the Black Truffle Salt. Add the lemon juice and then, working quickly, tilt the pan slightly so the butter and lemon pools on one side, then continually spoon the mixture over the scallops for about a minute or until the scallops are just cooked through and golden on both sides. Remove scallops from pan and sprinkle with a tiny pinch of Black Truffle Salt. Keep the lemon butter mixture aside.
