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1
Place 2 cups olive oil and the truffle shavings (with liquid) in a bar blender and process until smooth, about 15 seconds.
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2
Place the truffle oil in a clean glass container with a fitted lid and refrigerate.
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3
Any unused oil may be stored, refrigerated, for up to 3 weeks.
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4
Heat a 3-quart saucepan over medium heat and add 2 tablespoons of the olive oil to the pan.
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5
Once the oil is hot, add the onion, parsnip, and celery to the pan.
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6
Cook the mirepoix, stirring occasionally, until the vegetables begin to soften, about 3 minutes.
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7
Add the garlic to the pan and saute for 30 seconds.
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8
Add the white beans, chicken stock, and bay leaf to the pan.
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9
Bring the stock to a boil and reduce heat to a simmer.
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10
Continue to cook the beans until they are soft, about 2 hours.
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11
Remove the bay leaf from the beans and place the beans in the bowl of a food processor.
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12
Puree the beans until smooth.
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13
Add the heavy cream through the feed tube and season with salt, to taste, and the black pepper.
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14
Drizzle about 4 to 5 teaspoons of the truffle oil into the feed tube and continue to process the beans for another 5 seconds.
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15
Transfer the beans to a heatproof bowl and add the chives.
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16
Stir to combine, and then cover the bowl to keep beans warm while you prepare the scallops.
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17
Set aside.
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18
Season the scallops on both sides with 1 teaspoon salt and 1/2 teaspoon of cracked white pepper.
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19
Set a 12-inch saute pan over medium-high heat and add the remaining 2 tablespoons of olive oil to the pan.
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20
Once the oil is hot, place the scallops in the pan and saute for 2 minutes on the first side.
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21
Add the butter to the pan, placing the cubes in different parts of the pan.
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22
Cook the scallops for 1 minute longer, then turn and cook on the second side for 1 minute.
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23
Add the lemon juice and tarragon to the pan and cook for 1 minute longer.
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24
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.
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25
Drizzle the lemon-butter mixture remaining in the pan around the plate.
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26
Garnish with more chives and/or tarragon, if desired.
