Why You’ll Love This Recipe
This Scallops Mascarpone recipe brings together tender scallops, sautéed asparagus, and mushrooms, all tossed in a creamy mascarpone sauce that’s both indulgent and balanced. The addition of seashell pasta makes it a complete, satisfying meal. With the richness of mascarpone cheese and the lightness of fresh ingredients, this dish is an absolute crowd-pleaser. Plus, it’s easy to prepare and cooks in just 45 minutes, making it perfect for both weeknight dinners and weekend entertaining.
Ingredients
- 1 (16 ounce) package medium seashell pasta
- 8 tablespoons butter, divided
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh parsley
- 1 clove garlic, chopped
- 1 (10 ounce) package sliced fresh button mushrooms
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- ½ teaspoon onion powder
- Salt and ground black pepper to taste
- 1 pound scallops, rinsed and patted dry
- 1 (8 ounce) container mascarpone cheese
- ¼ cup milk
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the Pasta: Bring a large pot of lightly salted water to a boil. Add the seashell pasta and cook until tender but firm to the bite, about 7 to 9 minutes. Drain and keep warm.
- Prepare the Vegetables: In a large skillet, melt 6 tablespoons of butter with olive oil over medium heat. Add the chopped parsley and garlic and cook for about 2 minutes, until fragrant. Then, add the sliced mushrooms and asparagus. Season with onion powder, salt, and black pepper. Stir occasionally and cook until the asparagus is tender, about 5 minutes.
- Cook the Scallops: Add the scallops to the skillet with the vegetables and cook for about 3 minutes per side, or until lightly browned and the center is cooked through. Remove the pan from heat when the scallops are done.
- Make the Mascarpone Sauce: While the scallops cook, combine the mascarpone cheese, milk, and the remaining 2 tablespoons of butter in a small saucepan over medium heat. Stir continuously until the sauce is warm and the butter is completely melted, creating a smooth, creamy sauce.
- Combine Everything: Stir the mascarpone sauce into the scallops and vegetable mixture, then add the cooked pasta. Toss everything together until well combined, and serve hot.
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Add More Veggies: Include other vegetables like spinach, peas, or bell peppers for additional flavor and texture.
- Switch the Protein: You can substitute scallops with shrimp, chicken, or even a vegetarian protein like tofu.
- Use a Different Cheese: Swap mascarpone for cream cheese or ricotta for a slightly different flavor profile.
- Spicy Twist: Add a pinch of red pepper flakes to the sauce or sprinkle over the top for a spicy kick.
Storage/Reheating
Store leftover Scallops Mascarpone in an airtight container in the refrigerator for up to 2 days. To reheat, warm the dish gently in a skillet over low heat, adding a little milk or cream if the sauce has thickened too much.
FAQs
1. Can I use frozen scallops instead of fresh?
Yes, frozen scallops will work well for this recipe. Just make sure to thaw them completely and pat them dry before cooking.
2. Can I substitute the pasta for a gluten-free version?
Yes, you can use gluten-free pasta if needed. Just follow the same cooking instructions and proceed with the recipe as usual.
3. Can I make this recipe ahead of time?
You can prepare the sauce and vegetables ahead of time, but it’s best to cook the scallops and pasta fresh for the best texture.
4. Can I use a different type of pasta?
Absolutely! While seashell pasta is great for holding the creamy sauce, you can use any pasta you prefer, such as fettuccine, spaghetti, or penne.
5. How do I know when the scallops are cooked?
Scallops should be lightly browned on the outside and opaque in the center. Avoid overcooking, as they can become tough.
6. Can I add a different type of cheese to the sauce?
Yes, you can use other cheeses such as parmesan, cheddar, or even goat cheese to change the flavor of the sauce.
7. How do I make this dish spicier?
Add a pinch of red pepper flakes to the mascarpone sauce or sprinkle some chili powder over the scallops for extra heat.
8. Can I use heavy cream instead of milk?
Yes, heavy cream can be used for an even richer, creamier sauce, but it will add extra calories.
9. Can I make this dish dairy-free?
To make a dairy-free version, substitute the mascarpone cheese with a dairy-free cream cheese or cashew cream and use dairy-free butter and milk.
10. How do I prevent the pasta from sticking together?
After draining the pasta, toss it with a little olive oil to prevent the noodles from sticking to each other.
Conclusion
Scallops Mascarpone is a sophisticated yet easy-to-make dish that combines the delicate flavor of scallops with the creamy richness of mascarpone cheese and fresh vegetables. This recipe is sure to impress your guests or make for a comforting weeknight meal. It’s a perfect balance of indulgence and lightness, bringing together flavors that work beautifully in every bite.
Scallops Mascarpone
- Total Time: 45 minutes
- Yield: 6 servings
Description
Scallops Mascarpone is a creamy, luxurious seafood dish featuring tender scallops paired with fresh vegetables and pasta, all coated in a rich, cheesy mascarpone sauce. This light yet flavorful dish is perfect for a special dinner or a comforting weeknight meal.
Ingredients
1 (16 ounce) package medium seashell pasta
8 tablespoons butter, divided
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
1 clove garlic, chopped
1 (10 ounce) package sliced fresh button mushrooms
1 bunch asparagus, trimmed and cut into 1-inch pieces
½ teaspoon onion powder
Salt and ground black pepper to taste
1 pound scallops, rinsed and patted dry
1 (8 ounce) container mascarpone cheese
¼ cup milk
Instructions
- Cook the Pasta: Bring a large pot of lightly salted water to a boil. Add the seashell pasta and cook until tender but firm to the bite, about 7 to 9 minutes. Drain and keep warm.
- Prepare the Vegetables: In a large skillet, melt 6 tablespoons of butter with olive oil over medium heat. Add chopped parsley and garlic and cook for about 2 minutes, until fragrant. Add the sliced mushrooms and asparagus. Season with onion powder, salt, and black pepper. Stir occasionally and cook until the asparagus is tender, about 5 minutes.
- Cook the Scallops: Add the scallops to the skillet with the vegetables and cook for about 3 minutes per side, or until lightly browned and the center is cooked through. Remove the pan from heat when the scallops are done.
- Make the Mascarpone Sauce: While the scallops cook, combine mascarpone cheese, milk, and the remaining 2 tablespoons of butter in a small saucepan over medium heat. Stir continuously until the sauce is warm and the butter is completely melted, creating a smooth, creamy sauce.
- Combine Everything: Stir the mascarpone sauce into the scallops and vegetable mixture, then add the cooked pasta. Toss everything together until well combined, and serve hot.
Notes
Add More Veggies: Include other vegetables like spinach, peas, or bell peppers for additional flavor and texture.
Switch the Protein: You can substitute scallops with shrimp, chicken, or even a vegetarian protein like tofu.
Use a Different Cheese: Swap mascarpone for cream cheese or ricotta for a slightly different flavor profile.
Spicy Twist: Add a pinch of red pepper flakes to the sauce or sprinkle over the top for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 3g
- Sodium: 630mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 95mg
