Ingredients
Scallops:
4 Large (U-10) Dry Sea Scallops, season with salt and pepper
1.5 oz. Blended Olive Oil
¾ cup Spiced Israeli Cous Cous
4 ea Pickled Red Pearl Onions
1.5 oz Tahini Paste
2 tbsp Preserved Lemon Pickle (prepare in advance, recipe to follow)
¼ cup Cilantro and Micro Herb Mixture, micro herbs or microgreens
tt Kosher Salt and Fresh Ground Pepper
tt Agrumato, 3:1 ratio, EVOO to Fresh Lemon Juice

Pickled Pearl Onions:
1 qt Red Pearl Onions
1 pt White Balsamic Vinegar
½ cup Granulated Sugar

Tahini Sauce:
8 oz Tahini Paste (available in most gourmet markets) Ground Sesame
1 oz Honey
1 oz Pearl Onion Pickling Juice
1 oz Water
tt Kosher Salt

Spiced Israeli Couscous:
1 cup Toasted Israeli Cous Cous
2 cup  Water
¼ cup Carrot (small dice)
2 tbsp Sundried Cherries
1 tbsp Fresh Chopped Basil
1 tbsp Fresh Chopped Mint
1 tbsp Fresh Chopped Parsley
tt Moroccan Spice Mixture
2 tbsp Chopped Fresh Chives
1 oz Agrumato, 3:1 ratio, EVOO to Fresh Lemon Juice

Moroccan Spice
1  part Cumin
1.5 part Cinnamon
1 part Coriander
.5 part Chili Powder
.25 part Sugar
.25 part Kosher Salt
.25 part Turmeric       

Spicy Lemon Pickle:
5 ea. lemons ( nip tip & ¼ )
1 tbsp Kosher salt
1 tbsp Granulated Sugar
4 ea Red Thai Chili Peppers ( leave whole )
¼ cup Granulated Sugar ( for final processing )

Method of Preparation
Scallops:
Do the advance preparations. Refer to the attached recipes and prep the preserved lemon, pickled red pearl onions, couscous, tahini, and the cilantro-micro herb mixture. In reality, it is best to heat the couscous while you arrange the other components on the plate and lastly; Using a heavy steel or iron skillet over high heat, Sear the Scallops just before serving. Arrange Cous Cous and Scallops, garnish with the seasoned Cilantro- Micro Green Mixture. Serve immediately.

Pickled Pearl Onions:
Combine all ingredients and bring to a quick boil, that’s it. Remove from the heat, let stand at room temperature for 30 minutes and you will see them darken in color to a pretty purple. Refrigerate for service.

Tahini Sauce:
Using a handheld emersion blender and a sturdy mixing vessel, combine all ingredients and adjust consistency and taste as desired. It should not be too thin, for plating it needs to hold a track.

Spiced Israeli Couscous:
Mix all ingredients into the cooked Cous Cous and layout on a sheet pan to cool. Adjust seasoning to taste.

Spicy Lemon Pickle:
Combine all ingredients ( except for the *1/4 cup sugar for final processing ) in a 1 quart Mason jar. Shake the jar vigorously and let stand at room temperature ( do not refrigerate ) Let rest for 4 days and shake the jar a couple of times a day. After 4 days, remove the lemon quarters, reserve any juice.

Pick out the chili peppers using gloves and trim off the stem and cut the peppers into pieces. Trim the lemon from the rind and using a knife, roughly chop the rind. Place the rind and the chili peppers into a food processor.

Press all the lemon pulp through a strainer and reserve with the other juice from the initial process.

Blend the rind and the juice in the food processor until it starts to smooth out, add the reserved sugar and taste. You may need more sugar to balance the tart, sweet and spicy flavors. Store in small mason type jelly jars in the refrigerator. This condiment has many uses.