Scallops Mascarpone
Ingreadient
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1 (16 ounce) package medium seashell pasta
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8 tablespoons butter, divided
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1 tablespoon olive oil
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1 tablespoon chopped fresh parsley
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1 clove garlic, chopped
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1 (10 ounce) package sliced fresh button mushrooms
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1 bunch asparagus, trimmed and cut into 1 inch pieces
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½ teaspoon onion powder
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salt and ground black pepper to taste
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1 pound scallops, rinsed and patted dry
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1 (8 ounce) container mascarpone cheese
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¼ cup milk
Direction
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Bring a large pot of lightly salted water to a boil. Add pasta; cook in boiling water until tender yet firm to the bite, 7 to 9 minutes. Drain and keep warm.
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Meanwhile, melt 6 tablespoons butter with olive oil in a large skillet over medium heat. Mix in parsley and garlic and cook until fragrant, about 2 minutes. Add mushrooms and asparagus; season with onion powder, salt, and pepper. Cook, stirring occasionally, until asparagus is tender, about 5 minutes depending on the thickness.
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Place scallops in the pan with vegetables and cook briefly on each side until lightly browned and the center is cooked through, about 3 minutes per side. Remove from heat when scallops are just finished.
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While scallops are cooking, combine mascarpone cheese, milk, and remaining 2 tablespoons butter in a small saucepan over medium heat. Cook and stir until sauce is warm and butter is completely melted and blended in.
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Stir sauce and drained pasta into scallops-vegetable mixture. Mix until evenly combined and serve hot.
