Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Summer Grilling
More Recipes Like This
Citrus Scallops II
Warm Buckwheat Noodles with Scallops in Tomato-Pepper Sauce
Scallops and Asparagus Stir-Fry
Crumb-Topped Scallops
Pan Seared Scallops with Pepper and Onions in Anchovy Oil
MORE
Top Related Articles
mascarpone cheese
Quick and Easy Shrimp (Video)
How to Cook Asparagus (Video)
Asparagus Spears
Making a Vegetarian Lasagna (Video)
Dinner in an Instant
Making Cioppino
Fresh Fish
Salmon: A Fish Story
April Fools' Day Dinner
Related Collections
Valentine's Day - Scallops and Clams
45 Minute Main Dishes
Asparagus
Fresh Asparagus
High-Fiber Main Dish Recipes
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Top Deals
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Scallops Mascarpone
SUBMITTED BY:
Andy Smith
PHOTO BY:
Night Owl
"A light seafood dishes that pleases the taste buds and the eyes!"
RECIPE RATING:
Read Reviews
(22)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
20 Min
READY IN
35 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (16 ounce) package medium seashell pasta
6 tablespoons butter
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 pepper to taste
1/2 teaspoon onion powder
1 pound scallops, rinsed and patted dry
1/4 cup milk
1 (8 ounce) container mascarpone cheese
2 tablespoons butter
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 7 to 9 minutes, until al dente.
Melt 6 tablespoons of butter with the olive oil in a large skillet over medium heat. Mix in the parsley and garlic and cook for a couple of minutes until fragrant. Add the 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 the 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.
Meanwhile, in a small saucepan, combine the milk, mascarpone cheese and remaining butter. Cook over medium heat, stirring, until sauce is warm and butter is completely melted and blended in. Stir this sauce into the scallops and vegetables along with the pasta and serve immediately.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Jan. 26, 2008 by
hdavis
X
Full Review
hdavis
Jan. 26, 2008
This was very good and simple to make. I did add extra garlic,asparagus, and mascarpone cheese, and topped it with freshly grated romano (parmesan would work too; any salty, grated cheese) and smoked salmon to contrast with the sweetness of the scallops and sauce.
Was this review helpful?
[
YES
]
6 users found this review helpful
This was very good and simple to make. I did add extra garlic,asparagus, and mascarpone...
MORE
MORE
Reviewed on Jan. 16, 2008 by
Fujiko
X
Full Review
Fujiko
Jan. 16, 2008
YOM YOM! I made lots of changes to this recipe out of practicality/$$. I halved it because I was trying to use up 4 oz of mascarpone. I subbed bay scallops in for regular (cheaper and better IMO). I subbed broccoli for asparagus (cheaper and also delicious). I subbed rotini noodles for shells because I had those on hand. Excellent recipe!
Was this review helpful?
[
YES
]
6 users found this review helpful
YOM YOM! I made lots of changes to this recipe out of practicality/$$. I halved it because I...
MORE
MORE
Reviewed on Oct. 3, 2007 by
Night Owl
X
Full Review
Night Owl
Oct. 3, 2007
Fantastic dish. . . The sauce is rich and has a perfectly sweet and subtle taste that compliments this seafood pasta dish. I added diced onion to the vegetables and upped the amount of asparagus and mushrooms, which is recommended. And if possible, add some shredded salmon on top of the pasta before placing the scallops and sauce on top as is seen in my photo for this recipe. It was a delicious idea that worked magnificently. . .
Was this review helpful?
[
YES
]
6 users found this review helpful
Fantastic dish. . . The sauce is rich and has a perfectly sweet and subtle taste that...
MORE
MORE
Reviewed on Feb. 7, 2008 by
sylvia
X
Full Review
sylvia
Feb. 7, 2008
I found this recipe at the last minute and couldn't find the Mascarpone cheese. I used 8 oz. of cream cheese instead and it was absolutely delicious!! Very thick and rich!!
Was this review helpful?
[
YES
]
4 users found this review helpful
I found this recipe at the last minute and couldn't find the Mascarpone cheese. I used 8 oz....
MORE
MORE
Reviewed on Mar. 7, 2008 by ccsotelo
X
Full Review
ccsotelo
Mar. 7, 2008
We loved this recipe! Absolutely delicious! After reading some reviews I used 8oz of cream cheese instead & made a little less pasta. Followed the rest of the recipe exactly and it was great!
Was this review helpful?
[
YES
]
2 users found this review helpful
We loved this recipe! Absolutely delicious! After reading some reviews I used 8oz of cream...
MORE
MORE
Reviewed on Dec. 6, 2007 by
BABSKITCHEN
X
Full Review
BABSKITCHEN
Dec. 6, 2007
My husband and I really liked this recipe. What an interesting way to use mascarpone. I made the recipe exactly as written except found that 16 oz. of pasta seemed like way too much. I probably only put about 10 oz. in and we felt that was just right. Thanks for a great recipe!
Was this review helpful?
[
YES
]
2 users found this review helpful
My husband and I really liked this recipe. What an interesting way to use mascarpone. I made...
MORE
MORE
Reviewed on Feb. 11, 2008 by Marcia G
X
Full Review
Marcia G
Feb. 11, 2008
Made to recipe and it came out terrific. Added an extra bunch of asparagus, made two boxes of pasta and added just the right amount to recipe (w/plain pasta leftover for the kids-they're not old enough to appreciate a good scallop!). Stood and watched scallops cook-nothing worse than them being overcooked.Will definately make it again and will try and figure out how to cut out some of the butter without sacrificing the flavor. Enjoy!
Was this review helpful?
[
YES
]
1 user found this review helpful
Made to recipe and it came out terrific. Added an extra bunch of asparagus, made two boxes of...
MORE
MORE
Reviewed on Feb. 4, 2008 by
priscilla duville
X
Full Review
priscilla duville
Feb. 4, 2008
Sooo...GOOD! Sinfully rich. We all need a treat like this ones in a while. I suggest eating a salad for lunch if you're planning to make this recipe for dinner though ;) -Pris
Was this review helpful?
[
YES
]
1 user found this review helpful
Sooo...GOOD! Sinfully rich. We all need a treat like this ones in a while. I suggest eating a...
MORE
MORE
Reviewed on Jul. 9, 2008 by
Rosie
X
Full Review
Rosie
Jul. 9, 2008
Excellent, excellent, excellent! GREAT way to make a more stable "creamy" sauce. Only change I made was using fresh onions instead of powder, and adding some shrimp!
Was this review helpful?
[
YES
]
0 users found this review helpful
Excellent, excellent, excellent! GREAT way to make a more stable "creamy" sauce. Only change...
MORE
MORE
Reviewed on Jun. 2, 2008 by
Chowchick
X
Full Review