Scallops with Mascarpone and Mushrooms

    35 minutes

    This is a light seafood dish that is delicious and eye catching too. Scallops are seared with asparagus and mushrooms and served with a cheese sauce.

    112 people made this

    Serves: 6 

    • 450g medium seashell pasta
    • 90g butter
    • 1 tablespoon olive oil
    • 1 tablespoon chopped fresh parsley
    • 1 clove garlic, chopped
    • 300g sliced fresh button mushrooms
    • 1 bunch asparagus, trimmed and cut into 3cm pieces
    • salt and pepper to taste
    • 1/2 teaspoon onion powder
    • 450g scallops, rinsed and patted dry
    • 1/4 cup (65ml) milk
    • 225g mascarpone cheese
    • 2 tablespoons butter

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    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 90g butter with the olive oil in a large frypan 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.
    3. Place the scallops in the pan and cook briefly on each side until lightly browned and the centre is cooked through, about 3 minutes per side. Remove from the heat when scallops are just finished.
    4. Meanwhile, in a small saucepan,combine the milk, mascarpone cheese and 2 tablespoons 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.

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    Reviews in English (95)


    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!!  -  07 Feb 2008  (Review from Allrecipes USA and Canada)


    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. . .  -  03 Oct 2007  (Review from Allrecipes USA and Canada)


    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!  -  16 Jan 2008  (Review from Allrecipes USA and Canada)