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Scallops Mascarpone
Scallops Mascarpone
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Decadent seashell pasta in creamy butter sauce with scallops, asparagus, and mushrooms.
Ingredients:
  • 1 (16 ounce) package medium seashell pasta
  • 8 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh parsley
  • 1 clove garlic, chopped
  • 1 (10 ounce) package sliced fresh button mushrooms
  • 1 bunch asparagus, trimmed and cut into 1 inch pieces
  • 0.5 teaspoon onion powder
  • 1 pound scallops, rinsed and patted dry
  • 0.25 cup milk
  • 1 (8 ounce) container mascarpone cheese
Instructions:
  • Bring a large pot of gently salted water to a boil. Cook pasta until al dente, about 7 to 9 minutes. Drain and keep warm.
  • In a large skillet over medium heat, combine 6 tablespoons of butter with olive oil until melted. Stir in parsley and garlic, cooking until fragrant for about 2 minutes. Add mushrooms and asparagus, season with salt, pepper, and onion powder. Cook, stirring occasionally until asparagus is tender, about 5 minutes based on thickness.
  • Sear scallops in the pan until golden brown on each side and cooked through, about 3 minutes per side. Remove from heat once done.
  • Combine milk, mascarpone cheese, and remaining butter in a saucepan over medium heat. Stir until the sauce is warm and the butter is fully melted and incorporated.
  • Incorporate the sauce into the scallop and vegetable mixture and add the drained pasta. Toss everything together until well combined, then serve promptly.

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