Bring a medium sauce pot of generously salted water to a boil. Add the couscous and cook until just tender, 4 to 6 minutes. Drain the couscous, then return to the pot and toss with 2 to 3 teaspoons oil. Cover and keep warm.
While the water heats and the couscous cooks, prepare the seafood.

Fish (salmon or halibut):

• Pat the fish dry with a paper towel; season generously with salt and pepper. 

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the fish 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. Add more oil between batches if needed. 

 

Scallops:

• Pat the scallops dry with a paper towel; season lightly with salt.

In a large frying pan over high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, 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. Add more oil between batches if needed. 

 

While the seafood cooks, prepare the date-apple salad.

• Trim the ends from the celery; thinly slice the celery on the diagonal.
• Cut the apple lengthwise into quarters and cut away the core. Cut the fruit into ¼-inch-thick slices.
• Thinly slice the dates, checking for any pits.
• Set aside half the feta for the couscous.

In a medium bowl, toss together the celery, apple, dates, sherry vinaigrette base, half the feta, and 2 teaspoons [4 tsp] oil. Season to taste with salt and pepper.

• Cut the lemon into wedges for garnish.

To the pot with the couscous, add the spinach and remaining feta and toss to combine. Season to taste with salt and pepper.

Transfer the seafood and couscous to individual plates. Serve the date-apple salad and lemon wedges on the side.