Chop the onions, cut the cauliflower into bite-sized florets and chop the stalk into small pieces. Sauté the onions in butter until translucent. Add cauliflower and cover with milk. Simmer for 20 mins, or until the cauliflower is soft. Blitz the soup until smooth. Add lemon juice and salt to taste.
Heat the butter over low heat. The butter starts to brown after a few minutes. The butter should not burn but have a nutty taste.
Pat the queen scallops dry and toss with oil. Turn on a skillet pan and wait until it is smoking hot. Place the queen scallops in the pan and cook until they have formed a brown crust. Remove them from the pan, let cool and season with salt. The queen scallops should not be well done.
Cut the apple into cubes.
Plate the hot soup with queen scallops on top and then browned butter, apple and dill. Grate lemon zest over the dish.