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Scallops Mascarpone

Rated as 4.63 out of 5 Stars
13

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

35 m servings 714
Original recipe yields 6 servings

Directions

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  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.

Nutrition Facts


Per Serving: 714 calories; 37.8 63.2 35.3 134 360 Full nutrition

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Reviews

Read all reviews 91
  1. 122 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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...

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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!!

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...

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...

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...

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 ...

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!

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 probab...

Excellent, excellent, excellent! GREAT way to make a more stable "creamy" sauce. Only change I made was using fresh onions instead of powder, and adding some shrimp!

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...