Seared Scallops with White Beans
Ingredients
- 2 15-ounce cans white navy beans
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- Kosher salt
- 6 ounces asparagus, trimmed and thinly sliced about 1/8 inch thick (about 3/4 bunch)
- 3 tablespoons grated Parmesan cheese
- Coarsely ground pepper
- 1/2 cup chopped fresh parsley
- 1 pound large scallops (about 16), tough muscle removed
- 2 tablespoons extra-virgin olive oil
- 1/2 lemon
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