Scallops Mascarpone
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
- ½ teaspoon onion powder
- salt and ground black pepper to taste
- 1 pound scallops, rinsed and patted dry
- 1 (8 ounce) container mascarpone cheese
- ¼ cup milk
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- 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.
- 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.
- 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.
- 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.
- Stir sauce and drained pasta into scallops-vegetable mixture. Mix until evenly combined and serve hot.
Source
Original recipe: View Original