Preheat the oven to 200°C, 400°F, gas 6.
Toss the cauliflower florets with the oil and cumin in a roasting tin and season. Add a cup of water to the bottom of the pan. Roast the florets until tender and golden – about 15-20 minutes.
Heat a little oil in a pan and fry the bacon or pancetta until lightly golden. Remove with a slotted spoon from the pan to a piece of kitchen paper to drain. Slice the scallops in half horizontally and fry in the bacon juices for 30 seconds each side, until just cooked and lightly gold. Drain on kitchen paper. Tip the roast cauliflower into a bowl and mix with the soaked raisins and bacon. Add more pepper if necessary and the lemon and extra virgin olive oil.
Spoon some of the warm salad onto a plate and top with four scallop halves.
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