READY IN 35 mins

Scallops Mascarpone

Read Reviews (78)

"A light seafood dishes that pleases the taste buds and the eyes!" — Andy Smith

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.

Kitchen-Friendly View

PREP 15 mins
COOK 20 mins
READY IN 35 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 07, 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!!

—sylvia

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Most Helpful Critical Review

Apr 20, 2008

I was really looking forward to making this. We had 6 gorgeous bacon wrapped scallops, and that made the prep different, as we had to spend a bit more time browning the bacon around them. All in all, it was tasty, just wasn't knock us out of the park for the investment.

—ERINMC2

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105 Ratings

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Oct 03, 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. . .

—Night Owl

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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!

—Fujiko

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Jul 02, 2009

WOW WOW WOW! This was amazing! My store was out of mascarpone cheese so I used 8oz cream cheese, 1/4 heavy cream, and 3tbsp sour cream... it makes more sauce and I highly suggest it! I used 2 garlic cloves instead of one and used Farfalle pasta instead. Amazing and delicious! Top with some parmesan cheese and you are good to go! SUCH a tasty meal! I also tried a reviewer's suggestion and added some flaked salmon on top! PERFECTION! Thanks so much for the recipe!

—a0325

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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.

—hdavis

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Dec 06, 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!

—BABSKITCHEN

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Mar 07, 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!

—ccsotelo

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Nutrition

Calories
714 kcal
36%

Carbohydrates
63.2 g
20%

Cholesterol
134 mg
45%

Fat
37.8 g
58%

Fiber
4.6 g
18%

Protein
35.3 g
71%

Sodium
424 mg
17%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Scallops Mascarpone

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 714
Calories from Fat: 340

% Daily Value *
Total Fat 37.8g 58 %
Saturated Fat 19.9g 100 %
Cholesterol 134mg 45 %
Sodium 424mg 17 %
** Potassium 770mg 22 %
Total Carbohydrates 63.2g 20 %
Dietary Fiber 4.6g 18 %
Protein 35.3g 71 %
Sugars 5.2g
Vitamin A 34 %
Vitamin C 10 %
Calcium 17 %
Iron 58 %
** Thiamin 16 %
** Niacin 59 %
** Vitamin B6 14 %
** Magnesium 19 %
** Folate 110 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.