Rating: 4.61 stars
166 Ratings
  • 5 star values: 114
  • 4 star values: 45
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2

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

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 7 to 9 minutes, until al dente.

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  • 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.

Nutrition Facts

714 calories; protein 35.3g; carbohydrates 63.2g; fat 37.8g; cholesterol 133.9mg; sodium 359.6mg. Full Nutrition
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Reviews (98)

Most helpful positive review

Rating: 5 stars
02/08/2008
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!! Read More
(67)

Most helpful critical review

Rating: 3 stars
04/20/2008
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. Read More
(7)
166 Ratings
  • 5 star values: 114
  • 4 star values: 45
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
02/07/2008
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!! Read More
(67)
Rating: 5 stars
10/03/2007
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. . . Read More
(39)
Rating: 5 stars
01/16/2008
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! Read More
(30)
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Rating: 5 stars
07/02/2009
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! Read More
(23)
Rating: 4 stars
12/06/2007
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! Read More
(11)
Rating: 5 stars
01/26/2008
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. Read More
(11)
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Rating: 5 stars
03/07/2008
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! Read More
(10)
Rating: 5 stars
07/09/2008
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! Read More
(8)
Rating: 3 stars
04/20/2008
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. Read More
(7)