Cut Pomegranate in half and using a spoon bash the outer skin so the seeds fall into your hand. Make a stock with the bouillon jelly then add to a saucepan with the chopped cauliflower, bring to a simmer and cook for 8-12 minutes until the cauliflower is soft. Drain well, reserving some of the cooking liquid. Puree the cauliflower in a food processor or blender, adding in a little cooking liquid as you go until you have a consistency that you like. Season to taste and set aside until needed. Ensure the scallops are dry by patting them with a paper towel to remove any moisture. Place a heavy non-stick frying pan over a medium to high heat and allow to get smoking hot. Season the scallops lightly with oil and salt, and then carefully and quickly add the scallops to the frying pan. Cook for about 90 seconds on one side. Turn the heat off under the pan and add the butter and walnuts to the pan. Gently turn each scallop over into the sizzling butter. Once the butter has stopped sizzling, add 3 scallops to each plate and spoon over the walnut butter. Garnish with pomegranate seeds and florets of parsley.
Top tip: When placing scallops into a frying pan put first in the top centre of the pan (12 o’clock) and work your way around clockwise. Repeat this action when turning the scallops.