Scallops Mascarpone

Scallops are simmered in butter with asparagus and mushrooms then served with seashell pasta in a rich cream sauce.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 714 Calories

Ingredients

• ¼ cup milk
• ½ teaspoon onion powder
• 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

Recipe Instructions

Step 1

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

Step 2

Meanwhile, melt 6 tablespoons of butter with the 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 and season with salt, pepper, and onion powder; cook, stirring occasionally until asparagus is tender, about 5 minutes depending on the thickness.

Step 3

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

Step 4

While the scallops are cooking, combine milk, mascarpone cheese, 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 into the scallop and vegetable mixture along with the drained pasta. Mix to combine and serve immediately.