Scallop, Mushroom, and Fennel Campanelle

Not into scallops? Shrimp is equally delicious in this buttery, wine-infused pasta dish.

Scallop, Mushroom, and Fennel Campanelle on two white plates
Photo: Brie Passano
Total Time:
35 mins
Servings:
4
Yield:
6 cups

Ingredients

  • 8 ounce fresh or frozen sea scallops

  • 6 ounce dried campanelle pasta

  • ¼ teaspoon salt

  • ¼ teaspoon black pepper

  • 3 teaspoon olive oil

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

  • 2 cloves garlic, minced

  • 2 cup chopped kale

  • 1 ½ cup thinly sliced fennel

  • ¼ cup dry white wine

  • ¼ cup butter, cut into 1-Tbsp. pieces

  • 2 tablespoon chopped fresh parsley

  • 2 tablespoon lemon juice

  • teaspoon salt

Directions

  1. Thaw scallops, if frozen. In a large saucepan cook pasta according to package directions; drain.

  2. Meanwhile, rinse scallops; pat dry. Sprinkle with 1/4 tsp. salt and pepper. In a 10-inch nonstick skillet heat 1 tsp. of the oil over medium-high. Add scallops; cook 2 to 4 minutes or until scallops are opaque and browned, turning once. Remove from skillet; cover to keep warm.

  3. Add another 1 tsp. of the oil to skillet. Add mushrooms and garlic; cook 4 minutes or until mushrooms are tender, stirring occasionally. Remove from skillet; cover to keep warm. Add remaining 1 tsp. oil to skillet. Add kale and fennel; cook 7 minutes more or just until tender.

  4. Carefully add wine to kale mixture. Add remaining ingredients, stirring until butter is melted. Add pasta and mushroom mixture; toss to coat. Heat through. Divide pasta mixture among bowls. Top with scallops.

Nutrition Facts (per serving)

374 Calories
17g Fat
41g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 374
% Daily Value *
Total Fat 17g 22%
Saturated Fat 8g 40%
Cholesterol 44mg 15%
Sodium 575mg 25%
Total Carbohydrate 41g 15%
Total Sugars 4g
Protein 15g
Vitamin C 41.2mg 206%
Calcium 116mg 9%
Iron 3.1mg 17%
Potassium 577mg 12%
Folate, total 59.8mcg
Vitamin B-12 0.8mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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