Step 1: Melt butter in a small skillet over medium heat. Add shallots and saute for a few minutes until shallots start to caramelize.
Step 2: Place shallots, orange juice, sherry vinegar, and oil in a bowl or a large mixing cup and mix well with the immersion blender. Cover and refrigerate until ready to use.
Step 3: In another bowl or a mixing cup, add water, chopped edible flowers, and Lecithin. Mix with the immersion blender until the foam appears on the surface. Let the foam set for a few minutes.
Step 4: Pat the scallops dry with a paper towel. Sprinkle with sea salt. Grill for about 2 minutes per side.
Step 5: Arrange watercress on plates, and scatter the petals of flowers on top of the watercress. Add the scallops. Drizzle the orange-shallot vinaigrette over the salad. Top the scallops with the flower foam.