Scallops with Currants, Fennel and Pine Nuts

Ingredients

1/2 cup currants
1/4 teaspoon red pepper flakes
1/2 cup dry white wine
1/3 cup olive oil
1 cup finely chopped shallots
1 cup chopped kale, stems removed
2 large garlic cloves, minced
1 fennel bulb, cut into thin slices
1 1/2 teaspoons fennel seeds
3 additional Tablespoons olive oil
1 pound bay scallops (the small ones)
8 ounces spaghetti
1/2 cup toasted pine nuts

Instructions

Combine currants, pepper flakes and wine in a bowl. Set aside for 30 minutes.
In large skillet, heat 1/3 cup olive oil over medium-low heat. Add shallots, garlic, sliced fennel bulb, fennel seed and kale. Season with salt. Cook, covered and stirring occasionally, for 25 minutes or until the fennel is tender.

While it is cooking, cook spaghetti according to manufacturer's instructions. Drain and return to pan to keep warm. Add 1 Tablespoon olive oil to the spaghetti.

Add wine mixture to the fennel mixture and simmer for another 10 minutes. Transfer to bowl.

In same skillet over medium-high heat, add 1 or 2 Tablespoon olive oil. Saute the scallops on both sides for about 5 minutes or until done. Return fennel mixture to pan. Toss gently. Season to taste with salt and pepper.

To serve, place spaghetti in bowl and top with fennel-scallop mixture. Top with toasted pine nuts.
Serve immediately.