Seared Diver Scallops with Garlic, Bacon Wilted Arugula and Lima Bean Puree

INGREDIENTS

• 5 ounces baby arugula
• 1/4 cup minced shallots
• 2 tablespoons olive oil
• 1 recipe Garlic, Bacon Wilted Arugula, recipe follows
• 1 1/2 cups blanched lima beans, (or frozen, defrosted)
• 1 1/2 teaspoons minced garlic
• 4 tablespoons instant flour (recommended: Wondra)
• 1/4 teaspoon salt
• 3/4 cup vegetable stock, chicken stock or water
• 1 recipe Lima Bean Puree, recipe follows
• 1/8 teaspoon freshly ground black pepper
• 1 1/2 teaspoons salt
• 18 sea scallops
• 2 ounces thick-cut bacon, diced
• 1/3 cup heavy cream
• 2 tablespoons unsalted butter, room temperature
• 4 teaspoons fresh tarragon leaves
• 2 large garlic cloves, thinly sliced
• 3/4 teaspoon white pepper
• 2 tablespoons butter
• 1/8 teaspoon ground white pepper