Seared Scallops with Lemon White Bean Purée and Blood Orange Salsa 

 | RICARDO

Ingredients

• 2 cups (500 ml) dry white beans (Baby Lima), soaked in water for 24 hours
• 5 cups (1.25 litres) chicken broth
• 3/4 cup (180 ml) butter
• Grated zest of 2 Meyer lemons (see note)
• Salt and pepper
• 6 blood oranges, cut into skinless sections and diced
• 1/4 cup (60 ml) chopped fresh chives
• 3 tablespoons (45 ml) olive oil
• 12 large scallops, patted dry
• 2 tablespoons (30 ml) olive oil
• 2 tablespoons (30 ml) butter
• 1/4 cup (60 ml) chopped toasted pistachios