Make the Couscous: Cook couscous according to package instructions. Just before fully cooked, remove couscous from pot and drain into a small bowl. Set aside.
In a medium skillet, heat 1 tablespoon olive oil over medium heat. When the oil is hot, add onions and saute until softened and beginning to brown. Add remaining 1 tablespoon olive oil and the couscous and cook, stirring occasionally, until the couscous is crispy, 10-15 minutes.
Make the Aioli: In a blender, combine garlic, herbs, and 1/2 cup of olive oil. Blend until uniform and liquid. In a separate bowl, whisk the egg yolk with a few drops of lemon juice. Add the herb mixture, continuously whisking, slowly at first. Whisk until the mixture has emulsified. Season with the remaining lemon juice, salt and pepper.
Make the Scallops: Remove the side muscle from the scallops, rinse and pat dry. In a skillet, heat 2 tablespoons oil over medium-high heat. Once the oil is hot, add the scallops in a single layer with at least an inch of space between each of them. Cook, undisturbed, for about 2 minutes, until a crust has formed on the bottom of the scallop. Turn the scallops and cook for 30 seconds on the second side, ensuring that the scallop is still translucent in the center. Remove the scallops from the pan and, with the pan set over medium heat, deglaze with 1/4 cup of dry, white wine, scraping the bottom with a wooden spatula to release all the particles from the pan. Add 1 tablespoon of butter and stir until the sauce has thickened. Set aside.
Plate & Serve: Spread a generous portion of the aioli on a plate. Top with a scoop of crispy couscous, the scallops and the pan sauce. Garnish with parsley and enjoy.
Looking for groceries for this recipe? Miya shops locally at Native Sun Jax!