Place the dry scallops onto a plate, and pat dry with paper towels. Use the kitchen knife and cutting board to:
- Slice the lemon into wedges.
- Roughly chop the dill & parsley.
- Dice the zucchini into bite-sized pieces.
Place a saute pan onto the stovetop, add 2 tbsp. of cooking oil, and set the heat to medium-high. When the oil is hot, add the diced zucchini into the pan. Be careful for any oil splatter. Season with salt and pepper, and cook for 2 min.
Next, add the ginger garlic confit, stir together, and cook for 20 sec, or until fragrant. Add the cauliflower couscous, and cook for 2 min, stirring occasionally.
Next, add the Indian-spiced butter and the chopped dill & parsley, and stir together until well combined. Then turn off the heat, and add the golden raisins.
Taste the cauliflower couscous, and season to taste with salt and pepper. Spoon the couscous into the serving bowls.
Place a new saute pan onto the stovetop, add 1 tbsp. of cooking oil, and set the heat to medium-high.
Chef’s tip: when searing scallops, it is crucial to first allow the cooking oil to become hot. This will create the desired crust and prevent the scallops from sticking to the pan.
When the oil is hot, place the scallops into the pan one by one. Be careful for any oil splatter, and avoid burning your fingertips. Cook the scallops for 90 sec. Use kitchen tongs to gently turn over the scallops, and cook for 60 additional sec. Then turn off the heat.
Let’s plate: use tongs to place the seared scallops on top of the cauliflower couscous. Garnish the dish with the sliced almonds (omit for tree nut allergies). Serve with the lemon wedges on the side, and use as desired.
Please note: cooking times may vary due to different appliances and temperatures. Adjust cooking times accordingly.