Add cauliflower, water, butter and salt to a pan with a lid and simmer on a medium to high heat for 15 – 20 minutes or until the cauliflower is tender. Once cooked through, remove from heat, add lemon juice and blend on high until it’s pureed. Set aside.
While the cauliflower is cooking, heat oil in a shallow pan and add ginger. Allow it to sizzle and become golden, then remove from heat and drain on kitchen paper. Keep it aside for garnish.
Also while the cauliflower is cooking, put a small pan onto a medium heat and add Lee Kum Kee Panda Brand Oyster Sauce, Lee Kum Kee Premium Soy Sauce, rice wine vinegar and sugar. Simmer and stir until dissolved, remove from heat and mix through Lee Kum Kee Chilli Garlic Sauce and lemon juice.
Cook fennel on a hot grill plate both sides until caramelised. Remove from heat and set aside.
On the same hot pan, grill each scallop for about one minute on either side, or until just cooked through. Remove from heat and set aside.
To serve, generously portion cauliflower puree onto four plates, add fennel bulb, scallops and sauce. Drizzle a teaspoon of Lee Kum Kee Pure Sesame Oil over each plate and serve.