Prep Time : 15 minutes Cook Time : 10 minutes Serves 4

Season scallops on both sides with salt and pepper. Heat 2 tbsp oil in a large saute pan over high heat. Add scallops and cook on one side until nicely browned (about 2 minutes) Flip scallops to other side and cook an additional 1-3 minutes until the second side is browned and scallops are cooked through. Be careful not to overcook. Remove scallops from pan and keep warm.

Return pan to heat, deglaze pan with sherry. Bring to a boil and simmer until liquid is reduced by 2/3. Add broth, butter, curry powder, cilantro and coucous. Cover the pan and remove from heat. Let sit, covered, for 5 minutes. Uncover, fluff with a fork. Add salt and pepper if necessary. Serve coucous, topped with scallops.