Step 1

Pat the scallops dry with a paper towel.

Step 2

In a medium bowl, combine the paprika, cumin, garlic, shallot, cayenne, and a pinch each of salt and pepper.

Step 3

Toss the scallops in the spices until evenly coated.

Step 4

Heat the olive oil in a large skillet over high heat. When the oil is very hot and almost smoking, add the scallops and sear on both sides until browned, about 3 minutes on each side.

Step 5

reduce the heat, melt the butter in the pan and drizzle the honey over the scallops. Toss the scallops to coat

Step 6

Remove from the scallops from the pan and set aside, reserve the honey butter in the pan for the couscous salad.

Step 7

Cook the cous cous: toast the couscous in butter for about 2 minutes with stirring.

Step 8

Add the water and salt and bring to a boil, reduce to a simmer, and cover and cook for 15 minutes until tender.

Step 9

Wash and thinly slice the cucumbers.

Step 10

Combine the cucumbers and cooked couscous with the fermented celery and cilantro.

Step 11

Toss in the olive oil and lemon juice.

Step 12

Warm the left over honey butter in the scallop pan and de-glaze with a splash of lemon juice. Scoop the saucy honey butter from the scallop pan into the couscous salad and toss to combine.

Step 13

Plate scallops on top the salad and enjoy!

Step 14

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