Scallop, Mushroom & Fennel Campanelle

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

Sprinkle scallops with 1/4 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 1/8 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.