Step 1

Transfer the peppercorns to a mortar and pestle and grind until completely crushed. Add the flaky sea salt and lemon zest and toss to combine. Set aside. If you don't have a mortar and pestle, simply transfer the peppercorns to a gallon storage bag and use a heavy bottomed pan to crush the peppercorns.

Step 2

Heat the oil in a saucepan over medium heat. Add the shallot and cook for 4-5 minutes until softened.

Step 3

Melt the butter into the pot. Once frothy, add the paprika and crushed red pepper and cook for 20-30 seconds until fragrant. Add the beans and toss to coat.

Step 4

Add the stock and bring to a boil. Reduce heat and simmer for 25-30 minutes until very tender. Taste and season with salt. Stir in the heavy cream.

Step 5

Use an immersion blender to puree the beans until very smooth and creamy. Turn the heat to low and keep the beans warm. If necessary, add more liquid to the pot as it cooks but the beans should be thick and creamy.

Step 6

Heat 2 teaspoons oil in a skillet over medium heat. Once hot, add the tomatoes and cook for 7-8 minutes until they begin to burst.

Step 7

Stir in the scallions and garlic and cook for 45 seconds until fragrant.

Step 8

Pour in the white wine and bring to a boil. Reduce heat to medium and cook until the alcohol has evaporated and the sauce has thickened. Season with salt, pepper, and crushed red pepper. If desired, mount 1 tablespoon butter into the sauce and cook for 2-3 minutes more until thickened. Transfer to a bowl and keep warm. Wipe out the pan.

Step 9

Heat the oil in the skillet over high heat until very, very hot. Pat the scallops dry and season with salt and pepper.

Step 10

Add the scallops in an even layer (in batches, if needed) for 2 minutes without moving. Flip and add the butter to the pot and cook an additional 1-2 minutes or until the scallops are cooked through but not overcooked. Turn off the heat and transfer to a plate.

Step 11

Divide the beans between plates and use the back of a spoon to smooth them out. Pile the tomatoes on top and arrange the seared scallops on the tomatoes. Garnish with the lemon pepper topping, if desired. Enjoy!