Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   virgin olive oil
   1      medium        celery root -- peeled, and
                        cut into 1/4" cubes - -- (abt 1 cup)
   4                    garlic cloves -- thinly sliced
     1/4  cup           cooked flageolet beans
   8      ounces        dry white wine
   2      ounces        cold butter
     1/2  pound         bay scallops -- rinsed, patted dry
   1      pound         spaghettini
     1/4  cup           finely-chopped flat-leaf parsley
   1                    red bell pepper -- cored, seeded,
                        and cut 1/32" superfine julienne
                        salt -- to taste
                        freshly-ground black pepper -- to taste

Preparation:

Bring 6 quarts water to boil and add 2 tablespoons salt. In a 12- to 14-inch sauté pan, heat oil until just smoking. Add celery root and garlic, stirring constantly until brown and quite soft. Add beans, white wine and cold butter. Boil 1 minute and remove from heat. Add scallops and let stand. Drop pasta into boiling water and cook according to package instructions until just al dente. Drain pasta in colander over sink and toss in sauté pan with scallops. Return to heat and simmer 1 minute, stirring to mix pasta. Add parsley, bell pepper and toss to mix. Season with salt and pepper, pour into heated pasta bowl and serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5642)