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Receta Spaghettini With Flageolet Beans, Bay Scallops And Celery Root
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Ingredientes
- 4 Tbsp. Virgin extra virgin olive oil
- 1 med Celery root peeled, and
- Â Â 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,
- Â Â and cut 1/32" superfine julienne
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- Bring 6 qts water to boil and add in 2 Tbsp. salt.
- 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.
- 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.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 285g | |
| Recipe makes 4 servings | |
| Calories 751 | |
| Calories from Fat 240 | 32% |
| Total Fat 27.25g | 34% |
| Saturated Fat 9.52g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 186mg | 8% |
| Potassium 577mg | 16% |
| Total Carbs 90.12g | 24% |
| Dietary Fiber 4.3g | 14% |
| Sugars 4.57g | 3% |
| Protein 24.97g | 40% |
