12oz sea scallops (6-10)  sea scallops are the large kind, bay scallops are the tiny kind
2 tbsp oil, grapeseed oil is a good choice here because you are cooking at high heat, but olive oil works too.
1 can (14.5oz) white (cannellini) beans, drained and rinsed
1 can (14.5oz) artichoke hearts, drained
1 clove garlic
salt/pepper to taste
1 small bunch of chives (optional)  adds great flavor, you could also add another herb like parsley or basil
2 tbsp nutritional yeast (optional)  adds great flavor

how do you sear scallops???......rinse scallops lightly with cool water.  place on paper towels and lightly pat dry...you may need to do this a couple times replacing paper towels because you want them to be very dry.  as you are patting them dry, shaped them so the flat parts are on the top and bottom.  season both sides with salt and pepper.  heat a large stainless steel or cast-iron skillet over medium-high heat for at least 5 minutes.  add oil and tilt skillet to coat the entire bottom.  add the scallops and leave them alone for 2 minutes.  turn them over and cook another 2 minutes.  the pan needs to be pretty darn hot to get a good "sear" - the scallop top and bottom should have a beautiful brown crusty coat. 

for the puree, place remaining ingredients in a food processor and puree until desired creaminess.  you may want to add a little olive oil as well for more richness. 

place puree on plate first and top with scallops.  i had a little puree leftover, but ryan ate it up!  this could serve 3 people!

i served it with a side of sauted swiss chard and garlic!

i have received a few questions about the flavor of scallops lately.....they are one of my favorite foods of all time!  to me, they have a subtle sweetness and taste a little like the sea...that's the best i can do....they are absolutely amazing if you start with a good product and prepare it properly!   if you think you don't like them, but haven't had them in a while, give them another try...palates do change!!!