Cut the cauliflower into pieces and place in a pot with the vegetable bouillon cube. Cover with water.

Cover and cook for about 30 minutes.

Once cooked, remove the cauliflower and set aside a few small florets to fry later.

Blend the remaining cauliflower, gradually adding the cooking water until you get a smooth, velvety texture.

Add 2 tablespoons of crème fraîche (or sour cream) and salt to taste.

In a bowl, mix 4 tablespoons of flour with 1 tablespoon of paprika.

Dip the reserved cauliflower florets in the flour mixture, coating all sides. Fry them, then place on paper towels to drain.

Season the scallops with salt and pepper. Sear them in a drizzle of hazelnut oil and toast the hazelnuts at the same time.

Cook the scallops for 1 minute on each side. Add a pat of butter, let it melt, and spoon the melted butter over the scallops for 1 minute.

To serve, pour the velouté into bowls, add the scallops, fried cauliflower, roughly chopped hazelnuts, a drizzle of hazelnut oil, and finish with black pepper and a sprinkle of paprika.