Scallops with Mascarpone and Mushrooms

Scallops with Mascarpone and Mushrooms


112 people made this

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.

Andy Smith

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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