WHITE BEAN PUREE:
2 cups Great Northern white beans (soaked overnight)
1 tablespoon minced fresh basil
salt & pepper to taste
tabasco sauce to taste
2 Tbl. extra virgin olive oil
Put the above ingredients into a blender and blend until thick and creamy - add a little water if necessary when blending.
Heat 1 tablespoon nut oil in heavy medium saucepan over medium-high heat. Add onion, nuts and ginger; sautι until onion is tender, about 4 minutes. Remove from heat. Mix in vinegar, honey and 3 tablespoons nut oil. Season vinaigrette with salt and pepper. Keep warm.
Meanwhile, sprinkle scallops with thyme, salt and pepper. Dredge in flour; shake off excess. Melt 1/2 tablespoon butter with 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add half of scallops; sautι until golden and cooked through, about 3 minutes per side. Transfer scallops to warm plate. Repeat with remaining butter, olive oil and scallops.
Spoon White Bean Puree onto 6 plates. Top with scallops. Stir basil into vinaigrette and spoon over scallops. SERVES 4-6
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