Begin by brushing the whole red pepper in oil, and roasting over an open flame until charred. Then cover it in plastic wrap, let it sit to steam, and in the meantime, prepare your chopped vegetables. Roast your cherry tomatoes, tossing them with EVOO, chopped parsley, lemon zest, and salt and pepper.
Once the red pepper has cooled, peel off the burned skin and slice it into smaller segments. In a pan, melt ghee (or neutral oil) and sauté the minced onions until softened, then add the spices (smoked paprika, red chili flake). Next, add the garlic powder, sliced roasted pepper, and vegetable stock, and cook for 10 minutes on medium heat.
Once the liquid has reduced, add the coconut milk and the cannellini beans. Transfer this mixture to a blender with a drizzle of EVOO until a nice, creamy consistency is achieved for the whipped beans.
Pat your scallops dry, season with salt and pepper, and sear them on high heat in butter (or ghee/oil) for 3 minutes on one side until a golden crust forms, then quickly flip and remove them from the pan.
Plate up the whipped cannellini beans, top with the seared scallops, and garnish with the roasted cherry tomatoes. Enjoy!
