Slice pumpkin into thin slices and steam over high heat for 10 minutes until soft and tender.

Drain any excess liquid and transfer to blender.

Season with salt, add Xanthan gum and blend until pureed.

Pour the puree through a sieve to remove larger lumps.

Use a spoon to push the puree through the sieve.

Clean cauliflower, remove stalk, and separate into florets.

Using a food processor, process florets into the size of couscous.

Heat pan on high heat with oil.

Stir-fry cauliflower until dried and slightly brown. (About 8 minutes)

Season with salt and black pepper.

Remove from heat, stir in chopped parsley, lemon juice, and 1-2 tsp lemon zest.

Save some lemon zest for garnish later.

Pat dry scallops with kitchen towel.

Season generously with salt and black pepper.

In a pan over medium-high heat, add olive oil.

When oil is heated, add scallops on by one, taking care not to overcrowd the pan.

You might have to work in batches.

Allow to cook for about 2 minutes untouched. This will give the scallops a golden crust.

Flip and cook for another 1-2 minutes, do not over cook it.

In another smaller clean pan, melt butter over medium heat.

Allow to cook until slightly browned and smell nutty.

Remove from heat immediately and transfer into a bowl.

Ladle the puree on the plate, using the back of the ladle to spread the puree in a circular motion.

My ladle is small about 1/4 cup.

Top with cauli-couscous & scallops.

Spoon browned butter over scallops.

Garnish with reserved lemon zest.