In a small skillet over medium-high heat, cook the pine nuts for 1-2 minutes.

To make the pesto place the basil, garlic, lemon juice, toasted pine nuts, and parmesan cheese into a food processor.

Drizzle the olive oil through the feed tube as it mixes.

Season the pesto with salt and pepper and set aside.

Heat some oil in a large skillet over medium-high heat.

Pat dry the scallops so that they’re really dry and then season with salt and pepper on both sides.

Cook the scallops for 2-3 minutes on each side.

Add 3 tbsp of the pesto to the skillet and coat the scallops with the pesto. Cook for an additional minute or until the pesto warms up.

To make the pearl couscous, heat some olive oil in a large skillet over medium heat.

Add the onions, tomatoes, mushrooms, and cook for 2-3 minutes.

Stir in the garlic, season with salt and pepper, and cook for an additional 30 seconds.

Add the chicken stock and let it come up to a boil.

Once it comes up to a boil, add the couscous and let it cook for 12-15 minutes.

Once the couscous is done cooking, add some parmesan cheese, lemon juice, salt, and pepper.

Serve the scallops over the couscous and enjoy!