Nutrition per serving may change if servings are adjusted.
8 ounces fresh or frozen sea scallops
6 ounces campanelle pasta
¼ teaspoon salt plus ⅛ teaspoon, divided
¼ teaspoon ground pepper
3 teaspoons olive oil, divided
2 cups fresh oyster mushrooms, cut into 2-inch pieces
2 cloves garlic, minced
2 cups chopped kale
1½ cups thinly sliced fennel
¼ cup dry white wine
¼ cup light butter with canola oil
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice
⅛ teaspoon salt
Thaw scallops if frozen. Rinse scallops; pat dry with paper towels. Cook pasta according to package directions. Drain; set aside.
Sprinkle scallops with ¼ teaspoon of the salt and the pepper. Heat 1 teaspoon of the olive oil in a large nonstick skillet over medium heat. Add scallops; cook 2 to 4 minutes or until scallops are opaque, turning once. Remove from skillet; keep warm. Add another 1 teaspoon of the oil, the mushrooms, and garlic. Cook about 4 minutes or until mushrooms are tender. Remove from skillet; keep warm. Add the remaining 1 teaspoon oil, the kale, and fennel. Cook about 7 minutes more or just until kale and fennel are tender.
Remove skillet from heat and add wine. Return to heat. Add butter, parsley, lemon juice, and the remaining ⅛ teaspoon salt; stir to combine. Add the cooked pasta and the mushroom mixture to the butter mixture; toss to combine. Heat through. Divide pasta-mushroom mixture among four serving bowls. Place scallops on top of pasta-mushroom mixture.