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.
Pat scallops dry and season with salt. 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.
Pour remaining melted butter into a skillet. Toss in breadcrumbs. Sprinkle in salt and zest in lemon. When breadcrumbs are crispy about one minute add fresh parsley and toss.
Plate scallops on purée and top with lemon crumb. Drizzle a little of scallop pan juices. Add pistachios for garnish.