Put 1/3 cup capers, 1/4 cup golden raisins in a saucepan over low heat with 1/4 cup water; cook until raisins are plump. Put mixture in a blender and purée, slowly adding 5-6 tablespoons melted butter or oil (oil in this case to keep recipe dairy free) until it is emulsified. Season with salt and pepper. Set aside.
Slice cauliflower florets and roast lightly; season with salt and set aside.
Season scallops with salt and pepper, then sear on both sides over medium-high heat. Slice in half horizontally.
Pan fry your tortillas to crisp and warm, then add caper-raisin emulsion, two scallop slices, 2 cauliflower slices, and fresh parsley.