Receta Spaghettini With Flageolet Beans, Bay Scallops, Celery Root

• 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

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