Steam the cauliflower until tender, about 10 minutes. In a blender, combine steamed cauliflower, heavy cream, vanilla extract, salt, and pepper. Blend until smooth and creamy. Set aside.

Make the Prosciutto Granola

Preheat the oven to 350°F (175°C). In a skillet, cook the prosciutto until crispy. Remove from heat and crumble. In a bowl, mix rolled oats, honey, crumbled prosciutto, and a pinch of salt. Spread on a baking sheet and bake for 10-15 minutes until golden. Let cool.

Confit the Radishes

In a small saucepan, melt butter and add radishes. Cook on low heat for about 15 minutes, stirring occasionally, until radishes are tender and infused with flavor.

Sear the Scallops

Pat the scallops dry with paper towels and season with salt and black pepper. In a skillet, heat olive oil over medium-high heat. Add scallops and sear for 2-3 minutes on each side until golden brown and cooked through.

Assemble the Dish

On a plate, spread a generous scoop of vanilla cauliflower puree. Top with seared scallops, sprinkle with prosciutto granola, and garnish with confit radishes.