Tuna:
- Pat the tuna dry with a paper towel; season lightly with salt, pepper, and the za’atar.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the tuna and cook, turning once, until lightly browned, about 30 seconds per side for rare or about 1 minute per side for medium. Transfer to a cutting board to rest for 5 minutes. Cut into ½-inch-thick slices.
Salmon:
- Pat the salmon dry with a paper towel; season lightly with salt, pepper, and the za’atar.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the salmon and cook until lightly browned, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate.
Scallops:
- Rinse and drain the scallops. Pat dry on a paper-towel-lined plate. Season lightly with salt, pepper, and the za’atar.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate.
Shrimp:
- Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt, pepper, and the za’atar.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shrimp and cook, turning once, until firm and cooked through, 2 to 3 minutes per side. Transfer to a plate.
While the seafood is cooking, finish the couscous.