Pat the scallops dry and season with salt and pepper.
Heat a pan with olive oil on high heat. Sear scallops approximately 2 minutes each side. Set the scallops aside to rest on a plate lined with a paper towel.
Segment the lemons and squeeze out the juice from the membranes into a bowl and set aside.
Pour off any oil in skillet, wipe clean, and set over medium heat. Add the butter and cook, swirling until butter foams, then browns, about 2 minutes. Add the capers and cook for 30 seconds. Deglaze the pan with the reserved lemon juice and segments. Stir and swirl the pan to emulsify sauce. Season with salt and pepper to taste.
Serve the scallops with blanched cauliflower, sauce, and lemon segments. Garnish with parsley.