Place 2 cups olive oil and the truffle shavings (with liquid) in a bar blender and process until smooth, about 15 seconds. Place the truffle oil in a clean glass container with a fitted lid and refrigerate. Any unused oil may be stored, refrigerated, for up to 3 weeks.
Heat a 3-quart 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 saute for 30 seconds. Add the white beans, chicken stock, and bay leaf to the pan. Bring the stock to a boil and reduce heat to a simmer. Continue to cook the beans until they are soft, about 2 hours.
Remove the bay leaf from the beans and place the beans in the bowl of a food processor. Puree the beans until smooth. Add the heavy cream through the feed tube and season with salt, to taste, and the black pepper. Drizzle about 4 to 5 teaspoons of 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.
Season the scallops on both sides with 1 teaspoon salt and 1/2 teaspoon of cracked white pepper. Set a 12-inch saute 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 saute for 2 minutes on the first side. Add the butter to the pan, placing the cubes in different parts of the pan. Cook the scallops for 1 minute longer, then turn and cook on the second side for 1 minute. Add the lemon juice and tarragon to the pan and cook for 1 minute longer.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1601.01 Kcal (6703 kJ)
Calories from fat	1309.74 Kcal
		% Daily Value*
Total Fat	145.53g	224%
Cholesterol	55.21mg	18%
Sodium	1287.27mg	54%
Potassium	1523.01mg	32%
Total Carbs	54.43g	18%
Sugars	12.19g	49%
Dietary Fiber	8.57g	34%
Protein	26.77g	54%
Vitamin C	9.4mg	16%
Vitamin A	0.1mg	5%
Iron	5.3mg	30%
Calcium	161.4mg	16%

Amount Per 100 g
Calories	220.7 Kcal (924 kJ)
Calories from fat	180.55 Kcal
		% Daily Value*
Total Fat	20.06g	224%
Cholesterol	7.61mg	18%
Sodium	177.45mg	54%
Potassium	209.94mg	32%
Total Carbs	7.5g	18%
Sugars	1.68g	49%
Dietary Fiber	1.18g	34%
Protein	3.69g	54%
Vitamin C	1.3mg	16%
Iron	0.7mg	30%
Calcium	22.3mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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