Scallop, Mushroom, and Fennel Campanelle

Scallop, Mushroom, and Fennel Campanelle

What You Need

  •        8 ounces fresh or frozen sea scallops

  •        ounces dried campanelle pasta

  •       1/4 teaspoon salt

  •        1/4 teaspoon black pepper

  •        teaspoons olive oil

  •        cups fresh oyster mushrooms, cut into 2-inch pieces

  •        cloves garlic, minced

  •       cups chopped kale

  •       1 1/2 cups thinly sliced fennel

  •        1/4 cup dry white wine

  •        1/4 cup light butter with canola oil

  •        tablespoons snipped fresh parsley

  •        tablespoons lemon juice

  •        1/8 teaspoon salt


How to Do


  1. Thaw scallops if frozen. Rinse scallops; pat dry with paper towels. In a large saucepan cook pasta according to package directions. Drain; set aside.

  2.  Sprinkle scallops with the 1/4 teaspoon salt and the pepper. In a large nonstick skillet heat 1 teaspoon of the olive oil 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 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.

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