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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