Scallops Mascarpone Recipe -
Scallops Mascarpone Recipe
  • READY IN 35 mins

Scallops Mascarpone

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  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 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!!

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.

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. . .

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!

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!

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.

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!

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!


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  • 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
  • 360 mg
  • 14%

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

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