Prepare couscous according to package instructions.

Grate the zest from one lime and squeeze the juice from both limes into a small bowl. Add sherry. Finely chop 2 black garlic cloves and add to lime-sherry mixture.

Prepare the scallops by removing the little "foot" (abductor muscle) if not already removed and pat dry.

In a large non-stick skillet, heat oil over medium-high heat until almost smoking. Add the scallops to the pan, flat side down, and let them cook undisturbed for about 2 minutes until the bottom has browned.

Turn scallops over and cook for 2 minutes on the other side. Remove scallops from the pan and place on a plate. The scallops will be translucent in the middle. Let scallops rest while preparing the sauce.

Pour lime-sherry-garlic mixture into the skillet. Bring to a boil and cook for 3 minutes to reduce and concentrate the sauce. Add butter and stir until melted and combined.

Thinly slice remaining 2 black garlic cloves. Cut finger limes in half vertically and squeeze out pulp pearls.

Divide couscous equally on two plates. Place scallops on top of couscous.

Place a slice of black garlic on each scallop. Top each scallop with finger lime pulp pearls.

Spoon sauce over scallops and couscous.