Instructions: Bring watermelon juice to a boil, add saffron, butter, salt and pepper to taste. Pour over couscous and cover for approximately 20 minutes, fluff up with fork and let cool. Once cool add toasted pine nuts, chiffonade of mint and diced red watermelon.

For the scallops:
12 sea scallops with muscle removed
1/4 cup dry pink peppercorn
1 tbsp black peppercorn
Salt

Rinse and pat scallops dry. On a cutting board, using the bottom of a heavy pot, coarsely crush the pink and black peppercorns. Place peppercorns in a shallow dish and dredge top and bottom of sea scallops, season with salt. They should
be mostly pink with black flecks. Heat up a lightly oiled, heavy bottomed frying pan to just about the smoking point. Using tongs, slowly place sea scallops in pan. Sear on both sides until they form a crust, about 45 seconds per side or until middle is opaque. Remove to warm plate.

To assemble plate:
Place mound of couscous salad in the middle of a plate, place three warm scallops on top of couscous. Garnish with watermelon salsa and more chiffonade of mint.

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