Cook beans at low
to medium heat in 2 cups water until soft. Do not
allow water to evaporate, add more water if necessary.
Strain excess water. In medium pan, melt 1/2 of
the butter and sauté 1/2 of the shallots.
Add celery and sauté for 5 minutes until
golden brown. Add beans and sauté 3 minutes.
Add cream and gorgonzola cheese, 1/2 cup fish stock
and let simmer on medium heat. In blender or with
hand-held mixer, blend beans until almost puréed.
Cook rigatoni to "al
dente" status. Strain and run cold water over
pasta until cool to stop further cooking.
In a large frying
pan, melt remainder of butter and add the rest of
the shallots. Strain scallops and add to pan to
cook until butter is blonde in color but not burned.
Add bean sauce and 1/2 cup of fish stock. Add salt
and pepper to taste and simmer on low heat to 45
°F, toss with rigatoni and serve.
