Scallop, Mushroom & Fennel Campanelle

Scallop, Mushroom & Fennel Campanelle

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From: Diabetic Living Magazine

This pasta main dish is ready in just 40 minutes. Large sea scallops take center stage, served atop ruffled-edge pasta with a lemony mushroom, fennel, and kale mixture.

Ingredients 4 servings

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Original recipe yields 4 servings
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


  • Prep

  • Ready In

  1. Thaw scallops if frozen. Rinse scallops; pat dry with paper towels. Cook pasta according to package directions. Drain; set aside.
  2. 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.
  3. 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.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 331 calories; 10 g fat(3 g sat); 4 g fiber; 42 g carbohydrates; 16 g protein; 207 mcg folate; 19 mg cholesterol; 3 g sugars; 3,753 IU vitamin A; 51 mg vitamin C; 88 mg calcium; 3 mg iron; 567 mg sodium; 700 mg potassium
  • Nutrition Bonus: Vitamin C (85% daily value), Vitamin A (75% dv), Folate (52% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 2 vegetable, 1½ fat, 1½ lean protein

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