Dry scallops and season with salt and black pepper. In a 10inch heavy skillet heat 2 tablespoons canola oil over high until hot but not smoking. Add scallops, reduce heat to medium. Cook until deep brown on the bottom 3 mins. Turn and cook 3 mins. Transfer to a plate, cover and keep warm.

Add butter to same skillet. Cook over medium, stirring until brown 3 mins. Add capers and garlic, cook stirring constantly 30 secs. Add wine, bring to simmering, deglaze, cook until reduced by half 2 mins. Remove from heat, add lemon zest and juice and 1/2 tsp salt and pepper. Add pasta and kale to pan and toss with tongs to coat, add pasta water if dry.

Divide pasta and top with scallops. If you like, sprinkle with chopped parsley and grated parmesan. Serve with lemon wedges.