Return bacon to pan and add the beans and vinegar. Warm through. Add the oil and parsley and check seasoning. Serve the scallops on the beans with the butter and sage drizzled over.

1 pound dried cannellini beans 5 cloves garlic, peeled 1 sprig fresh sage (or other fresh herb, like rosemary) Extra-virgin olive oil 1 tablespoon kosher salt Prepare beans: Add cannellini to a ...