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In a medium-sized pot over high heat, bring water to a boil. Add couscous and ½ teaspoon salt. Reduce heat, cover pot and allow to simmer, stirring frequently, for 8 to 10 minutes, until water is fully evaporated.
Add parsley, chives, olive oil, lemon juice and a pinch of salt. Stir until well combined, then remove from heat and set aside.
Rinse scallops with cold water and pat dry with a paper towel.
In a small bowl, combine smoked paprika and remaining ½ teaspoon salt. Roll scallops in seasoning until well coated.
In a skillet over medium-high heat, heat grapeseed oil. Once the oil is very hot, add scallops (they should sizzle immediately). Reduce heat to medium and sear each side for about 2 ½ minutes, until a golden crust forms. Serve over couscous, garnished with chives.
Recipe Tip:
If desired, substitute any other cooking oil with a high smoke point for the grapeseed oil.