Scallops Mascarpone

Name: Scallops Mascarpone
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 1 bunch asparagus, trimmed and cut into 1 inch pieces; 2 Tbsps butter; 283 grams package sliced fresh button mushrooms; 1 Tbsp chopped fresh parsley; 1 clove garlic, chopped; 227 grams mascarpone cheese; 59 milliliters milk; 1 Tbsp olive oil; 1 teaspoons onion powder; 454 grams package medium seashell pasta; 6 servings salt and pepper to taste; 454 grams scallops, rinsed and patted dry

Scallops Mascarpone is a pescatarian recipe with 6 servings. One portion of this dish contains approximately 25g of protein, 25g of fat, and a total of 590 calories. This recipe covers 23% of your daily requirements of vitamins and minerals. It works well as an affordable main course. A mixture of salt and pepper, butter, button mushrooms, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the pasta you could follow this main course with the Chocolate Dessert Pasta as a dessert.

Instructions

Bring a large pot of lightly salted water to a boil.

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Water

Equipment you will use

Pot

Add pasta, and cook for 7 to 9 minutes, until al dente.

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Pasta

Melt 6 tablespoons of butter with the olive oil in a large skillet over medium heat.

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Olive Oil

Butter

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Frying Pan

Mix in the parsley and garlic and cook for a couple of minutes until fragrant.

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Parsley

Garlic

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.

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Onion Powder

Asparagus

Mushrooms

Pepper

Salt

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.

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Scallops

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Frying Pan

Remove from the heat when scallops are just finished.

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Scallops

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.

Ingredients you will need

Mascarpone

Vegetable

Scallops

Butter

Pasta

Sauce

Milk

Equipment you will use

Sauce Pan

Equipment

Pot

Frying Pan

Sauce Pan

Ingredients

Servings:

1bunch

asparagus, trimmed and cut into 1 inch pieces 2Tbsps

butter 283grams

package sliced fresh button mushrooms 1Tbsp

chopped fresh parsley 1clove

garlic, chopped 227grams

mascarpone cheese 59milliliters

milk 1Tbsp

olive oil 1teaspoons

onion powder 454grams

package medium seashell pasta 6servings

salt and pepper to taste 454grams

scallops, rinsed and patted dry

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The GEN5 Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.