Day boat scallops, let's make pasta

While at Whole Foods yesterday I found another surprise in addition to the Snowy Grouper I talked about yesterday.  Today Shells & I got to enjoy some beautiful day boat scallops (i.e. caught on a one day out and back fishing boat, not a factory ship).  I was always hit or miss on scallops, until I visited Sydney and tried them sushi style.  The ones I ate in Sydney had been pulled out of the water that day, and once trying that, I was hooked.  Not wanting to eat these raw, I figured what better way to enjoy them than grilled up and served on top of pasta with a light wine sauce.

I used a fun long flat noodle as my pasta base for this dish.  I tend to find that flat pasta works well with scallops and broad greens like kale as it holds up with the tastes and cutting.  For this dish I made the pasta while starting the main part of this dish, and cooked the scallops about 10 minutes into the preparation to ensure they didn't get overcooked.

Kale, Mushroom & Caper pasta sauce
1 bunch of Kale
7 Crimini mushrooms
1 generous tablespoon capers
2/3 cup white wine

Trim and tear kale, slice Crimini mushrooms.  Saute the mushrooms and kale with a little bit of olive oil (using a cover for the pan may help cook the kale down enough to make sauteing easier) for about 10 minutes.  Add the wine and capers to the pan, continue to cook at medium high heat for about 5 minutes.  After 5 minutes, add the pasta, toss to mix and plate.  Top with the scallops and enjoy.