Pasta with Beans, Celery and Scallops

Ingredients

• 200 g white thick beans (canned)
• 1 stalk of celery
• Salt
• Pepper (freshly ground)
• 300 g Linguine
• 1 tbsp butter
• 12 peeled scallops with coral
• 2 tbsp Vegetable oil

Instructions

1. 1.

   Wash, trim and finely dice the celery. Sauté in hot butter for about 5 minutes in a pan, seasoning with salt and pepper.

2. 2.

   Cook pasta in plenty of boiling salted water until al dente, then drain and return half a cup of the cooking liquid to the pot. Drain the beans and add them with the celery to the pasta.

3. 3.

   Wash scallops, pat dry, cut into smaller pieces if desired, season with salt and pepper, and sear in hot oil for 2 minutes on each side in a pan.

4. 4.

   Combine pasta with scallops and serve on preheated plates.