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Scallops Mascarpone

SUBMITTED BY: Andy Smith PHOTO BY: Night Owl

"A light seafood dishes that pleases the taste buds and the eyes!"
RECIPE RATING:
The reviewer gave this recipe 25 stars. This recipe average a 4.8 star rating.
Read Reviews (22)
PREP TIME  15 Min
COOK TIME  20 Min
READY IN  35 Min

SERVINGS

 (Help)
    
Servings
 

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

DIRECTIONS

  1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 7 to 9 minutes, until al dente.
  2. 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.
  3. 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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 26, 2008 by hdavis
This was very good and simple to make. I did add extra garlic,asparagus, and mascarpone... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 16, 2008 by Fujiko
YOM YOM! I made lots of changes to this recipe out of practicality/$$. I halved it because I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 3, 2007 by Night Owl
Fantastic dish. . . The sauce is rich and has a perfectly sweet and subtle taste that... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 7, 2008 by sylvia
I found this recipe at the last minute and couldn't find the Mascarpone cheese. I used 8 oz.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 7, 2008 by ccsotelo
We loved this recipe! Absolutely delicious! After reading some reviews I used 8oz of cream... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 6, 2007 by BABSKITCHEN
My husband and I really liked this recipe. What an interesting way to use mascarpone. I made... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 11, 2008 by Marcia G
Made to recipe and it came out terrific. Added an extra bunch of asparagus, made two boxes of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 4, 2008 by priscilla duville
Sooo...GOOD! Sinfully rich. We all need a treat like this ones in a while. I suggest eating a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 9, 2008 by Rosie
Excellent, excellent, excellent! GREAT way to make a more stable "creamy" sauce. Only change... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 2, 2008 by Chowchick