Preheat the oven to 200°C (400°F), conventional setting.

Line a baking sheet with parchment paper and arrange the bacon slices in a single layer. Place the hazelnuts in a small oven-safe dish and put both in the oven.

Toast the hazelnuts for 5–7 minutes, until lightly golden and fragrant. Give them a stir halfway through to ensure even roasting.

Bake the bacon for 8–10 minutes, or until golden brown and crispy. Transfer to a plate lined with paper towels to drain.

Roughly chop the toasted hazelnuts and set aside. Crumble the crispy bacon into small pieces and set aside separately.

Meanwhile, bring the vegetable broth and cauliflower florets to a boil in a saucepan. Cook for 10–15 minutes, until the cauliflower is completely tender.

Drain the cauliflower and let it sit in the colander for a minute to allow excess moisture to evaporate. Transfer to a food processor and blend until smooth and creamy. Season with salt and black pepper to taste. Keep warm until ready to serve.

Pat the scallops thoroughly dry with paper towels. Heat the butter and olive oil in a large skillet over medium-high to high heat. Once the pan is hot, add the scallops in a single layer, leaving enough space between them.

Sear the scallops for approximately 2–3 minutes per side, depending on their size, until golden brown and just cooked through. Avoid moving them around while they're searing so they develop a nice crust. Be careful not to overcook them, or they'll become rubbery.

Remove the scallops from the skillet. Squeeze the lemon juice into the pan and stir it into the remaining butter and olive oil, scraping up any browned bits to create a quick pan sauce.

To serve, spoon some cauliflower puree onto each plate. Arrange three scallops on top, then sprinkle with crispy bacon and toasted hazelnuts.

Drizzle with a little of the lemon pan sauce and garnish with fresh chervil or dill and finely grated lemon zest.