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Receta Spaghettini With Flageolet Beans, Bay Scallops, Celery Root
by Global Cookbook

Spaghettini With Flageolet Beans, Bay Scallops, Celery Root
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Ingredientes

  • 4 Tbsp. Virgin extra virgin olive oil
  • 1 med Celery root, peeled, and
  •     Cut into 1/4" cubes -, (abt 1 c.)
  • 4 x Garlic cloves, thinly sliced
  • 1/4 c. Cooked flageolet beans
  • 8 ounce Dry white wine
  • 2 ounce Cool butter
  • 1/2 lb Bay scallops, rinsed, patted dry
  • 1 lb Spaghettini
  • 1/4 c. Finely-minced flat-leaf parsley
  • 1 x Red bell pepper, cored, seeded,
  •     And cut 1/32" superfine julienne
  •     Salt, to taste
  •     Freshly-grnd black pepper, to taste

Direcciones

  1. Bring 6 qts water to boil and add in 2 Tbsp. salt.
  2. In a 12- to 14-inch saute/fry pan, heat oil till just smoking. Add in celery root and garlic, stirring constantly till brown and quite soft. Add in beans, white wine and cool butter. Boil 1 minute and remove from heat. Add in scallops and let stand.
  3. Drop pasta into boiling water and cook according to package instructions till just al dente. Drain pasta in colander over sink and toss in saute/fry pan with scallops. Return to heat and simmer 1 minute, stirring to mix pasta. Add in parsley, bell pepper and toss to mix. Season with salt and pepper, pour into heated pasta bowl and serve.