Cook the couscous according to the directions on the box. Once it’s finished, fluff it with a fork and keep it covered so it stays warm while you prepare the scallops and sauce.

Start by thoroughly drying the scallops with paper towels—this is a crucial step that helps them brown properly. Season both sides with salt and pepper.

Heat the grapeseed oil and two tablespoons of butter in a large skillet over medium-high heat. Once the pan is hot and the butter is foaming, add the scallops in a single layer. Be careful not to overcrowd the pan; if necessary, work in batches.

Sear the scallops for 2 to 3 minutes on the first side without moving them. They should develop a deep golden crust. Flip and cook for another 1 to 2 minutes on the second side, just until opaque in the center. Remove them from the pan and set aside.

In a small saucepan or the same skillet (wiped clean if needed), melt the four tablespoons of butter over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant.

Stir in the lemon juice, lemon zest (if using), and a pinch of salt. Let the sauce simmer gently for 1 to 2 minutes, then remove it from the heat.

To serve, spoon the couscous onto plates or shallow bowls. Arrange the seared scallops on top, then drizzle generously with the lemon butter sauce. Finish each plate with a scattering of microgreens for a pop of color and freshness.

Serve immediately and enjoy.