Scallops and Asparagus Over White Bean Purée

Ingredients

• 1 pound asparagus ends trimmed
• 1 tablespoon butter 
• 15 oz .5 can cannellini beans canned
• 2 tablespoons flat-leaf parsley chopped
• 1 large garlic clove minced
• 1 teaspoon kosher salt divided
• 3 tablespoons juice of lemon fresh
• 3 tablespoons olive oil divided
• 4 servings try build-a-meal 
• 1 pound sea scallops dry rinsed

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• whisk
• blender

Directions

1. Simmer beans and their liquid in a small saucepan until warm. Pure 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.
4. Add scallops and cook, turning once, until starting to brown and slightly firm to the touch, about 2 minutes.
5. Add butter and stir scallops to coat in butter.
6. Remove from pan and sprinkle with 1/2 tsp. salt.
7. Add asparagus to same pan and cook, covered, until tender-crisp, about 6 minutes.