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Scallops and Asparagus Over White Bean Purée

Prep time 30 mins
Yield Serves 4
This dish, simple but impressive enough for guests, is inspired by one that was served at Farallon restaurant in San Francisco. It's perfect with a glass of Sauvignon Blanc.


  • 1 can (15 oz.) navy or cannellini beans
  • 3 tablespoons olive oil, divided
  • 3 tablespoons fresh lemon juice
  • 1 large garlic clove, minced
  • 2 tablespoons chopped flat-leaf parsley
  • 1 teaspoon kosher salt, divided
  • 1 pound large sea scallops, rinsed and patted dry
  • 1 tablespoon butter
  • 1 pound asparagus, ends trimmed

Nutrition Information

  • calories 352
  • caloriesfromfat 36 %
  • protein 29 g
  • fat 14 g
  • satfat 3.5 g
  • carbohydrate 28 g
  • fiber 6.8 g
  • sodium 1042 mg
  • cholesterol 45 mg

How to Make It

  1. Simmer beans and their liquid in a small saucepan until warm. Purée in a food processor or blender. Set aside.

  2. In a small bowl, whisk together 2 tbsp. oil, the lemon juice, garlic, parsley, and 1/2 tsp. salt, and set aside.

  3. Heat remaining 1 tbsp. oil in a large frying pan over high heat. Add scallops and cook, turning once, until starting to brown and slightly firm to the touch, about 2 minutes. Add butter and stir scallops to coat in butter. Remove from pan and sprinkle with 1/2 tsp. salt. Add asparagus to same pan and cook, covered, until tender-crisp, about 6 minutes.

  4. Divide bean mixture among 4 plates. Top with scallops and asparagus and drizzle with dressing.

  5. Make ahead: Combine dressing components up to 2 hours ahead.

  6. Note: Nutritional analysis is per serving.