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1
The night before cooking, rinse the beans and visually inspect for rocks. Cover the beans with water in a sauce pan and leave to soak overnight. The following day, discard the soaking liquid and rinse the beans once more. Cover with water and bring to a boil, then reduce to a simmer and cook until beans are tender, about 1 hour.
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2
Chop the black truffle very finely. Alternatively, you can use a mandolin, cheese grater or vegetable peeler to get smaller and more regular pieces. Melt 2 tbsp butter into 2 tbsp olive oil in a small pan, and add the truffle. Simmer over a low heat until well browned. This will mellow the funkiness of the black truffle and draw out its flavor (this step is not necessary with white truffles). When truffle pieces are well browned, cover and keep nearby.
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3
When the beans are done, drain the cooking liquid, reserving about a half cup. Using a food processor or blender, mash the beans with 1 tbsp olive oil, the white wine, 1 oz of Brandy, and a pinch of salt and pepper. If needed, add the cooking liquid a little at a time to control consistency. When beans are well blended, return to the sauce pan and keep warm over a low heat.
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4
Dice the shallot finely and brown in 1 tbsp olive oil. When it is well browned, add it to the beans along with half of the black truffle and oil mixture, stirring well.
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5
Sear the scallops over medium-high heat in 2 tbsp olive oil, about 5 minutes per side. When scallops are finished, place them on a bed of the mashed beans on serving plates. Quickly deglaze the pan with the remaining 2 oz of brandy, add the remaining truffle and oil mixture, remove from heat and stir the remaining 2 tbsp of butter to finish the pan sauce. Pour the sauce over the scallops and mashed beans, garnish with green onion, serve immediately.
