You've never had scallops quite like this before! The spicy curry sauce gives this scallop dish an extra creamy kick and the bed of couscous ties it all together!
In a medium bowl, whisk together coconut milk, cumin, coriander, curry powder, sriracha, and salt. Set aside.
In a small saucepan, bring the cup of water and sesame oil to a boil. Remove the saucepan from the heat then stir the couscous in and cover pot. Let sit for 10-15 minutes then take a fork and fluff the couscous and sprinkle with 1/2 tsp. of salt and parsley. Keep warm.
In a skillet, heat up the olive oil over medium high heat. Place scallops in the pan, it should be a nice sizzle. Season the tops of the scallops with salt and pepper (a pinch of each). Sear scallops until browned on either side, about 3-4 minutes on each side. You don't want to overcook it or it'll be too tough.
To assemble the dish, scoop couscous onto a plate, place scallops on top, then drizzle curry sauce all over the top.