Scallops Mascarpone

Scallops Mascarpone

Recipe by Andy Smith from allrecipes.com

Dinner 35 Mins.

Ingredients

6

6 servings

  • 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
  • salt and ground black pepper to taste
  • 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 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.
  • 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.
  • 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.
  • 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.
  • Stir sauce into the scallop and vegetable mixture along with the drained pasta. Mix to combine and serve immediately.

Nutritional Facts

Per 6 servings

  • Calories: 714
  • Carbohydrate: 63g
  • Fat: 38g
  • Fiber: 5g
  • Protein: 35g
  • Sugar: 5g

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