Spaghettini with Flageolet Beans, Bay Scallops and Celery Root Recipe

Name: Spaghettini with Flageolet Beans, Bay Scallops and Celery Root
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tbsp. virgin olive oil; 1 md. celery root, peeled and cut into 1/4-inch cubes; 4 cloves garlic, thinly sliced; 1/4 cup cooked flageolet beans; 8 fl. oz. dry white wine; 2 oz. cold butter; 1/2 lb. bay scallops, rinsed and patted dry; 1 lb. spaghettini; 1/4 cup finely chopped flat leaf parsley; 1 red bell pepper, cored, seeded and cut into 1/32-inch pieces; Salt, to taste; Freshly ground black pepper, to taste

Servings: persons

4 tbsp. virgin olive oil
1 md. celery root, peeled and cut into 1/4-inch cubes
4 cloves garlic, thinly sliced
1/4 cup cooked flageolet beans
8 fl. oz. dry white wine
2 oz. cold butter
1/2 lb. bay scallops, rinsed and patted dry
1 lb. spaghettini
1/4 cup finely chopped flat leaf parsley
1 red bell pepper, cored, seeded and cut into 1/32-inch pieces
Salt, to taste
Freshly ground black pepper, to taste

1
Bring 6 quarts water to boil and add 2 tablespoons salt.
2
In a 12- to 14-inch saute pan, heat oil until just smoking.
3
Add celery root and garlic, stirring constantly until brown and quite soft.
4
Add beans, white wine and cold butter.
5
Boil 1 minute and remove from heat.
6
Add scallops and let stand.
7
Drop pasta into boiling water and cook according to package instructions until just al dente.
8
Drain pasta in colander over sink and toss in saute pan with scallops.
9
Return to heat and simmer 1 minute, stirring to mix pasta.
10
Add parsley, bell pepper and toss to mix.
11
Season with salt and pepper, pour into heated pasta bowl and serve.

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tbsp. virgin olive oil, 1 md. celery root, peeled and cut into 1/4-inch cubes, 4 cloves garlic, thinly sliced, 1/4 cup cooked flageolet beans, and more.

Yes, Spaghettini with Flageolet Beans, Bay Scallops and Celery Root falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghettini with Flageolet Beans, Bay Scallops and Celery Root

How did you like this recipe?

Frequently Asked Questions