Scallops And Asparagus Over White Bean Purée

By Sunset
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1 can (15 oz.) navy or cannellini beans

3 tablespoons olive oil, divided

3 tablespoons fresh lemon juice

1 large garlic clove, minced

2 tablespoons chopped flat-leaf parsley

1 teaspoon kosher salt, divided

1 pound large sea scallops, rinsed and patted dry

1 tablespoon butter

1 pound asparagus, ends trimmed

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