Scallops and black truffle are great together and this dish may be served as an appetizer or a larger portion as an entrée.
Make sure to have your beans soaked for at least 12 hours or overnight. Place beans in large pot, cover them with water and a pinch of salt, then bring to a boil and let simmer for an hour until beans are soft then strain and keep warm Note: Bite into at least 3 to make sure they are soft, these beans cook unevenly.
Clean scallops and season with kosher salt and freshly ground black pepper. Set a large saute pan over high heat and add olive oil. Once heated, add scal- lops and cook undisturbed for 2 to 3 minutes on each side until well browned, set aside and let rest, Add lemon juice, chicken stock, thyme and butter let re- duce for 2 minutes then add truffle paste or truffle oil then add beans to warm up. Divide up mixture between 4 shallow bowls and arrange scallops on top. Serve and garish with shaved black truffles if available.