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INGREDIENTS:
•4 tablespoons hazelnut or walnut oil
•1/4 cup minced red onion
•1/4 cup finely chopped toasted hazelnuts (about 1 ounce)
•1 tablespoon finely chopped peeled fresh ginger
•1/4 cup balsamic vinegar
•1 tablespoon honey
•24 large sea scallops
•1 teaspoon chopped fresh thyme
•All purpose flour
•1 tablespoon butter
•2 tablespoons olive oil

WHITE BEAN PUREE:
•2 cups Great Northern white beans (soaked overnight)
•1 tablespoon minced fresh basil
•salt & pepper to taste
•tabasco sauce to taste
•2 Tbl. extra virgin olive oil
•Put the above ingredients into a blender and blend until thick and creamy - add a little water if necessary when blending.

PREPARATION:
•Heat 1 tablespoon nut oil in heavy medium saucepan over medium-high heat. Add onion, nuts and ginger; sautι until onion is tender, about 4 minutes. Remove from heat. Mix in vinegar, honey and 3 tablespoons nut oil. Season vinaigrette with salt and pepper. Keep warm.

•Meanwhile, sprinkle scallops with thyme, salt and pepper. Dredge in flour; shake off excess. Melt 1/2 tablespoon butter with 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add half of scallops; sautι until golden and cooked through, about 3 minutes per side. Transfer scallops to warm plate. Repeat with remaining butter, olive oil and scallops.

•Spoon White Bean Puree onto 6 plates. Top with scallops. Stir basil into vinaigrette and spoon over scallops. SERVES 4-6

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