Prep the scallops: remove the small side muscle if attached (it’s chewy) and pat scallops very dry with paper towels. Dryness is critical — moisture prevents a good sear and encourages steaming instead of browning. Season both sides lightly with 1/8 teaspoon salt and a few grinds of black pepper. Let sit at room temperature for 5–7 minutes while you prepare everything else (this helps even cooking).

Warm and dress the pearl couscous: put the 3/4 cup cooked pearl couscous in a small bowl. Heat a small nonstick or stainless pan over medium-low and add 1/2 tablespoon of the butter (reserve the other 1/2 tablespoon for the brown butter step). Once melted, add the couscous, a pinch of salt, and 1/2 teaspoon lemon zest. Toss briefly to warm and to coat the couscous grains with butter — coating starches in fat gives a silkier mouthfeel and lets the lemon aroma infuse evenly. Keep the couscous covered and warm on very low.

Wilt the spinach with garlic: in a medium sauté pan, heat 1/2 teaspoon olive oil over medium heat. Add the minced garlic and cook 20–30 seconds until fragrant — don’t brown it or it will become bitter. Add the baby spinach in batches, tossing or stirring until just wilted (about 45–60 seconds total). Season lightly with a pinch of salt and a few grinds of pepper. Transfer spinach to a bowl and keep warm. Wilted spinach releases water; if the pan has excess liquid, tilt and spoon off most of it before making the brown butter so it doesn’t interfere with browning.

Sear the scallops for a golden crust: set a large stainless-steel or cast-iron skillet over high heat (the pan must be very hot to get a Maillard crust). Add 1 teaspoon olive oil and swirl to coat. Once the oil is shimmering and just beginning to smoke, gently place scallops in the pan spaced at least 1 cm apart — do not crowd. Sear without moving for 1.5–2 minutes until a deep golden crust forms (this rapid, undisturbed contact produces the flavor-rich browning). Flip and cook the other side 1–1.5 minutes until just opaque in the center — total cook time depends on scallop thickness. Transfer scallops to a plate and tent loosely with foil to rest while you make the sauce.

Make the lemon-garlic brown butter in the same pan: reduce heat to medium. Add the remaining 1/2 tablespoon butter to the hot pan used for searing — the hot pan will carry flavorful browned bits (fond) from the scallops into the sauce. Swirl the butter as it melts and watch carefully; after 1–2 minutes it will foam and then turn golden-brown with a nutty aroma (this is the Maillard reaction in butter; remove immediately to avoid burning). Add the reserved wilted spinach briefly back to the pan to warm and pick up flavor (toss 10–15 seconds). Turn off the heat, then add the minced garlic (if you prefer your garlic in the sauce rather than in the spinach, add earlier but watch closely) and the juice of 1/2 lemon; the residual heat will soften the raw edge of the juice and lift the browned butter's richness with bright acidity. Taste and adjust salt and pepper.

Finish the couscous and plate: fold 1–2 tablespoons of the lemon-brown butter sauce (and a little lemon zest) into the warmed pearl couscous to add shine and flavor. Spoon a bed of lemony couscous and wilted spinach onto each plate. Nestle 3 scallops on top, spoon the remaining brown-butter sauce over the scallops to glaze, and finish with a scattering of chopped parsley and an extra zest of lemon for brightness.

Serve immediately: scallops are best hot and slightly rare in the center — serve as soon as they’re plated to preserve texture and temperature.