Scallops Mascarpone

This scallops mascarpone is simmered in butter with asparagus and mushrooms and served with tender pasta in a rich cream sauce for a special seafood dish.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 714 Calories

Ingredients

• 1 (8 ounce) container mascarpone cheese
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 1 clove garlic, chopped
• 1 tablespoon chopped fresh parsley
• 1 (16 ounce) package medium seashell pasta
• 8 tablespoons butter, divided
• 1 (10 ounce) package sliced fresh button mushrooms
• 1 bunch asparagus, trimmed and cut into 1 inch pieces
• 1 pound scallops, rinsed and patted dry
• 0.25 cup milk
• 0.5 teaspoon onion powder

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Add pasta; cook in boiling water until tender yet firm to the bite, 7 to 9 minutes. Drain and keep warm.

Step 2

Meanwhile, melt 6 tablespoons butter with olive oil in a large skillet over medium heat. Mix in parsley and garlic and cook until fragrant, about 2 minutes. Add mushrooms and asparagus; season with onion powder, salt, and pepper. Cook, stirring occasionally, until asparagus is tender, about 5 minutes depending on the thickness.

Step 3

Place scallops in the pan with vegetables and cook briefly on each side until lightly browned and the center is cooked through, about 3 minutes per side. Remove from heat when scallops are just finished.

Step 4

While scallops are cooking, combine mascarpone cheese, milk, and remaining 2 tablespoons butter in a small saucepan over medium heat. Cook and stir until sauce is warm and butter is completely melted and blended in.

Step 5

Stir sauce and drained pasta into scallops-vegetable mixture. Mix until evenly combined and serve hot.