this was excellent!! will definitely make again.
would also be good to make with broccoli or spinach
take two sorta! made just the sauce one time and served with pasta sans scallops!
Scallops Mascarpone on allrecipes.com
1 (16 ounce) package medium seashell pasta
(I used large)
6 tablespoons butter
(omitted completely, who needs that much butter + oil!!)
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
(I used dried)
1 clove garlic, chopped
1 (10 ounce) package sliced fresh button mushrooms
(I only had an 8oz package)
1 bunch asparagus, trimmed and cut into 1 inch pieces
(omitted, Chris does not like it!)
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
(I used this butter! but only 1 tablespoon approx or less)
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 (omitted 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. (I cooked the mushrooms for a while, probably 10 – 15 minutes, which was necessary) 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 (I transferred the scallops and mushrooms to the sauce pan with a slotted spoon as they had made a juicy broth that I didn’t want to get into the sauce and dilute it) along with the pasta and serve immediately.