Rating: 4.5 stars
166 Ratings
  • 5 star values: 113
  • 4 star values: 45
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 2

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

Recipe Summary

cook:
20 mins
total:
35 mins
prep:
15 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 until tender yet firm to the bite, 7 to 9 minutes. Drain and keep warm.

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  • Meanwhile, melt 6 tablespoons of butter with the 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 and season with salt, pepper, and onion powder; cook, stirring occasionally until asparagus is tender, about 5 minutes depending on the thickness.

  • Place 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.

  • While the scallops are cooking, combine milk, mascarpone cheese, 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.

  • Stir sauce into the scallop and vegetable mixture along with the drained pasta. Mix to combine and serve immediately.

Editor's Note:

Please note the differences in ingredient amounts and yield, as well as the use of cavatappi instead of shell pasta when using the magazine version of this recipe.

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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