Trim any remaining muscles off of each scallop. In a medium bowl mix scallops, chili, garlic, 1 tbsp. (15 mL) lemon zest, lemon juice, salt and pepper together and set aside.
In a large non-stick pan over medium high heat, melt 1 tbsp. (15 mL) of butter. Sear scallops 2 minutes each side until golden brown. Reduce heat and stir in honey and basil, cook for 1- 2 minutes glazing the scallops. Remove from heat and stir in remaining 2 tbsp. (30 mL) of butter.
In a medium sauté pan, cook riced cauliflower for 5 minutes. Stir in dill, olive oil and 1 tbsp. (15 mL) lemon zest. Transfer to a serving platter. Sprinkle with feta cheese.
Spoon scallops and sauce over riced cauliflower. Garnish with fresh basil leaves, sprigs of dill and chives.