To make the risotto, bring the stock to simmer in a saucepan. Heat 2 tbsp. olive oil in a deep sauce pan and sauté the shallot and garlic for 5 minutes until softened. Add the rice and cook for 2 minutes until the grains are opaque. Add the white wine and reduce. Start adding stock, stirring until absorbed. Add the remaining stock a ladleful at a time. This should take 15 minutes. When the risotto is almost cooked, heat a heavy based frying pan with olive oil. Place scallops in the pan, cook for about 1 ½ minutes and turn. Add a knob of butter and lemon juice. Remove from the pan and rest while you finish the risotto. Stir the cauliflower puree into the risotto with butter chopped herbs and parmesan. Season to taste and serve.