Add canola oil to a skillet at medium-high heat. Sear scallops salt-side down. After about one minute, flip scallops, and add cold butter, thyme leaf, and a lemon wedge.
Take off heat.
Spoon some of pan juice over the scallops.
For the white bean salad:
Melt butter for the white bean puree in a saucepan.
Add half of the butter to a blender with white beans, grated parmesan, olive oil, lemon zest, and lemon juice, and blitz until smooth, if the mix is too thick you can add a little water until desired consistency.
Place in saucepan and keep warm over low heat.
For the herb salad:
Shred the herbs and radishes and drizzle with lime juice and truffle oil.