Lemon Garlic Butter Campanelle with Scallops and Wilted Kale

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Lemon Garlic Butter Campanelle with Scallops

Yield: 4-6

Author: Madeline King

Cook time: 35 MinTotal time: 35 Min

Ingredients

• 12 ounces frozen sea scallops
• 1 (12 oz) bag Nomad Pasta Campanelle
• 1/2 teaspoon salt
• ¼ teaspoon black pepper
• 3 teaspoons Boyajian Garlic Olive Oil
• 2 cups fresh oyster mushrooms, cut into 2-inch pieces
• 2 cloves garlic, minced
• 3 cups chopped kale
• ¼ cup dry white wine
• ¼ cup local butter, cut into 1 Tbsp pads
• 2 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice

Instructions

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; 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. Enjoy!