Bring water to boil in a kettle. Pour over the couscous, saffron, butter and salt. Cover with plastic wrap and wait seven minutes!
Heat oil in a skillet until very, very hot. Season the scallops with the fennel, salt and pepper. Add to the hot pan. Sear for one to two minutes. Flip, and cook another 30 seconds, basting with the butter. Remove.
When couscous is done, fold in the cherry tomatoes, basil, olive oil and lemon juice. Season with salt to taste. Transfer to platter then top with the scallops.
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