Scallop, Mushroom, and Fennel Campanelle : Italian Diabetic Recipe

Scallop, Mushroom, and Fennel Campanelle : Italian Diabetic Recipe

What You Need

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•        8 ounces fresh or frozen sea scallops
•        6 ounces dried campanelle pasta
•       1/4 teaspoon salt
•        1/4 teaspoon black pepper
•        3 teaspoons olive oil
•        2 cups fresh oyster mushrooms, cut into 2-inch pieces
•        2 cloves garlic, minced
•       2 cups chopped kale
•       1 1/2 cups thinly sliced fennel
•        1/4 cup dry white wine
•        1/4 cup light butter with canola oil
•        2 tablespoons snipped fresh parsley
•        2 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.