Scallop, Mushroom, and Fennel Campanelle

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

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.

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.

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.