Scallops And Asparagus Over White Bean Purée

• 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

1. Simmer beans and their liquid in a small saucepan until warm. Puree 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.

beans, olive oil, lemon juice, garlic, flatleaf, kosher salt, butter

Taken from www.myrecipes.com/recipe/scallops-asparagus-over-white-bean-pure (may not work)