Scallops with caper raisin butter

Ingredients

• 1/3 cup (80 ml) capers, drained
• 1/4 cup (60 ml) golden raisins
• 3/4 cup (180 ml) water
• 1/4 cup (60 ml) unsalted butter
• Salt, to taste
• Pepper, to taste
• 1/4 cup (60 ml) ghee, divided
• 12 cauliflower florets
• 12 large sea scallops, at room temperature
• 2 tablespoons (30 ml) parsley, chopped
• Nutmeg, to taste