PREPARATION:

For the Bean Puree:

1. Heat a small saucepan over medium heat and add 2 tablespoons of the olive oil to the pan. Once the oil is hot, add the onion, parsnip, and celery to the pan. Cook the mirepoix, stirring occasionally, until the vegetables begin to soften, about 3 minutes. Add the garlic to the pan and sauté for 30 seconds. Add the white beans, 1 cup chicken stock, and bay leaf to the pan. Bring the stock to a boil and reduce heat to a simmer. Continue to cook about 20 minutes. Remove the bay leaf from the beans and place the beans in the bowl of a food processor. Puree the beans until smooth. Season with salt, to taste, and the black pepper. Drizzle the truffle oil into the feed tube and continue to process the beans for another 5 seconds. Transfer the beans to a heatproof bowl and add the chives. Stir to combine, and then cover the bowl to keep beans warm while you prepare the scallops. Set aside.

For the Scallops:

1. Season the scallops on both sides with 1 teaspoon salt and 1/2 teaspoon of cracked white pepper. Set a 12-inch sauté pan over medium-high heat and add the remaining 2 tablespoons of olive oil to the pan. Once the oil is hot, place the scallops in the pan and sauté for 2 minutes on the first side. Add the remaining 1/4 cup chicken stock, lemon juice and tarragon. Cook the scallops for an additional 1 minute. Add the butter to the pan, swirling to melt the butter and create a sauce. Cook for 1 minute longer.
2. To serve the dish, place 1/2 cup of the white bean puree in the center of each of 4 warmed appetizer plates and place 3 scallops on top of each portion of beans. Drizzle the lemon-butter mixture remaining in the pan around the plate. Garnish with more chives and/or tarragon, if desired.

   Editor's Note: Look for sustainable scallops and organic, locally-grown produce.

3. Learn more about sustainable food choices with our Eat Green Guide.

4. This recipe was featured in the Super Scallop Suppers episode of Emeril Green.