Mascarpone Scallops Pasta

Name: Mascarpone Scallops Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 bunch Asparagus; 8 tbsp Butter; 10 oz Button Mushrooms; 1 tbsp Fresh Parsley; 1 whole Garlic; 8 oz Mascarpone Cheese; 0.25 cup Milk; 1 tbsp Olive Oil; 0.5 tsp Onion Powder; 0.5 dash Salt & Pepper; 1 lb Scallop; 16 oz Shell Pasta

Dinner 🍽️Lunch 🥪 Italian 🇮🇹 High-Protein 💪Low-Sodium Sugar-Free Halal 🕌Comfort-Food Pescatarian 🐟

Mascarpone Scallops Pasta combines sweet, tender scallops with earthy mushrooms and crisp asparagus, all coated in a luxuriously creamy mascarpone sauce. The seashell pasta catches every bit of the sauce, offering a rich, balanced bite with hints of garlic, butter, and parsley. It’s a cozy, restaurant-style dinner that fits weeknights or a relaxed date night at home.

Prep15 mins
Cook30 mins
Serves6
DifficultyMedium

1

Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender yet still slightly firm, 7 to 9 minutes. Drain and keep warm.
2

Meanwhile, melt 6 tablespoons butter with olive oil in a large skillet over medium heat. Stir 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 the asparagus is tender, about 5 minutes depending on thickness.
3

Add the scallops to the pan with the vegetables and cook briefly on each side until lightly browned and the centers are cooked through, about 3 minutes per side. Remove from heat as soon as the scallops are done.
4

While the scallops cook, combine mascarpone cheese, milk, and the remaining 2 tablespoons butter in a small saucepan over medium heat. Cook, stirring, until the sauce is warm and the butter is fully melted and blended.
5

Stir the sauce and drained pasta into the scallop-vegetable mixture. Toss until evenly combined and serve hot.