Thaw the scallops if frozen in the fridge or in ice water. Remove the abductor muscle. Rinse and dry very well. See post for drying instructions. Place scallops in the refrigerator wrapped in paper towels or a clean dishtowel until you are ready to sear them.
If using frozen peas, remove from freezer and thaw.
Dice the onion, slice the carrots into ½" rounds, peel and smash the garlic with the back of your knife. Cube the zucchini into 2" chunks.
Remove the mushroom stems, clean the mushrooms with a slightly damp paper towel and quarter them.
Turn the Ninja Foodi on high sear/saute and add 2 Tbsp of butter.
Add in smashed garlic, onions, carrots, zucchini, pearled couscous, and mushrooms.
Add in 1 tsp salt, ½ tsp pepper and saute for about 3 minutes.
Add 1 Tbsp of minors vegetable base, 4 sprigs of fresh thyme and 2 ½ cups of water. Put the pressure lid on and turn the valve to seal. Set the pressure to LOW for 3 minutes. When the time is up immediately release the pressure.
Stir in the thawed peas. Remove from the Ninja Foodi and place in a covered dish to stay warm while you sear the scallops.
Rinse & dry the inner pot of the Ninja Foodi. Set the Ninja Foodi to high sear/saute
Remove the scallops from the refrigerator and unwrap from the towel. Sprinkle with salt and restaurant pepper or fresh ground pepper.
Spray one spritz of olive oil into the Ninja Foodi, if it sizzles the pot is hot enough. If it doesn't, let the pot heat up for a few more minutes and spritz again with oil.
When you hear the sizzle place the scallops and lightly push down on each one. Place 8-9 scallops around the middle of the inner pot. Let sit for 30 seconds and spritz with oil again. I usually spritz 3-5 times.
The scallops will cook on the one side about 90 seconds. When you can easily lift them from the pan, flip and turn the Ninja Foodi off. Let cook about 60 seconds and remove. It is always better to undercook the scallops rather than overcook them.
Remove the scallops and place on a plate. Repeat if you are cooking more scallops.
Spoon the pearled couscous with vegetables on a plate and top with scallops. Garnish with fresh thyme if desired. Serve and enjoy!