In a large sauté pan, heat 1 teaspoon of the oil over medium heat.
Turn the heat down, add the shallot, and cook, stirring frequently to avoid browning, about 5 minutes.
Add the chicken broth, turn the heat to medium, and simmer to soften the shallot and reduce the liquid, about 10 minutes.
Add the cauliflower and cook until tender, stirring occassionally, about 5 minutes.
Stir in the parmesan and buter. Set the risotto aside.
Season the scallops with salt and pepper.
In a small sauté pan, heat the remaining 1 teaspoon oil over medium heat and sauté the scallops until just cooked through, 2 to 3 minutes per side.
To serve, divide the risotto between 2 dinner plates, top with a tangle of frisée squeeze 1/4 lemon over each, top with 3 scallops, and serve with a lemon wedge.