A tasty and aesthetically pleasing light seafood dish!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
- salt and ground black pepper to taste
- ½ teaspoon onion powder
- 1 pound scallops, rinsed and patted dry
- ¼ cup milk
- 1 (8 ounce) container mascarpone cheese
Instructions
- 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.
- 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.
- 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
| Calories | 714 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 134 mg |
| Dietary Fiber | 5 g |
| Protein | 35 g |
| Saturated Fat | 20 g |
| Sodium | 360 mg |
| Sugars | 5 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely LOVE this recipe! Mouth watering deliciousness! I put a couple personal twists on it just for our preference (extra garlic, angel hair pasta and heavy whipping cream in lieu of milk). Have made it a few times now and will continue to do so!!
This was really good! I do think, to get a good sear on the scallops, you need another pan such as a small, cast iron. But! Followed this as written and we really liked it. Needed a little more seasoning but overall, good recipe! Served with crusty bread. Thank you!
I made this exactly as written with the exception of the asparagus and pasta shells. I thought my bunch of asparagus was large so I only used about 3/4 of it. That was a mistake on my part because the asparagus cooks down. I only used about half of the box of pasta shells. That was a good move because that was plenty of shells. This is absolutely delicious. My husband raved that it was “restaurant quality”. I also topped it with some shaved parmesan and served it with some nice soft yeast rolls. This is a keeper and I will make it again and again.
Pan sear the scallops first in just enough butter and oil, just until the edges show a nice sear. It doesn’t need all that much pasta or butter. I’d suggest zest of one lemon after adding the sauce. I’ll use a lighter pasta next time. We now have a heavy pasta belly feeling.
It is something I’d make again. I could only find small Scallops when I shopped for this. I’d like to try it again with larger Scallops. I think the other thing I’d try is adding a little Sherry to the Mascarpone sauce.
The sauce was amazing
Loved it! Used 10 oz pasta vice 1 lb. 3 cloves garlic vice 1. Added 1/2 onion sliced about 1 in long. Used 1 lb asparagus and 8 oz sliced onions. Once plated topped with extra pepper & fresh parmesan cheese.
This was delicious. I added more garlic because my family loves it. I also used spinach instead of asparagus, stirring it in after the scallops were cooked. Lastly, I stirred in a generous handful of shredded parmesan.
I thought this was a tasty dish. I did add some old bay seasoning to give it more flavor. I used about a little more than half the box of noodles. The next time I make this dish I may use 1.5 clove of garlic instead of 1 clove to see if it adds to the flavor.
Good basic recipe. But, sear the scallops in 450+ Deg heavy steel pan in a veg oil, seasoned with a home made seasoning salt. 60-90 seconds per side max. Remove from pan then cook Double the garlic of course 🙂 I added 1/2 an onion medium diced ( about 5mm pcs). I added all the cream sauce to the veg., then tossed some of the pasta and et/sauce back into the sauce pan, plated it and topped with the still warm seared scallops. Next time I’d double the sauce, but the flavor was terrific.
Don’t let some of these pictures fool you! This is delicious! Perfect for spring! Light sauce .. not heavy at all! I used baby scallops because they were on sale l. Didn’t have onion powder so I grated some fresh onion. Put garlic in with scallops to not over cook the garlic. We’ll make this again! Husband liked it too!!
The only thing I changed was the mushrooms – couldn’t find button, so used whatever I had on hand. Turned out wonderful. A really good dish.
Love it. I added a little parmesan cheese to the sauce
i think it needed more spices and herbs and i added them like basil, plenty of pepper, a LOT more garlic some italian seasoning – and i deglazed with wine … also i had skinny asparagus (i get groceries delivered as im disabled) so they picked out toothpicks which i was annoyed about they disappeared in the pan so i added a package of chopped frozen spinach to it as well … after making it i thought about it (too late) i shoulda just seared the scallops so they were nice and brown the way i usually do and took them out of the pan let the rest cook and when it was time to eat put them into the pan then ill def do that next time but otherwise it was good
I bought mascarpone recently at an Italian market for the first time. I’ve been trying to make a good cream sauce foe years but didn’t realize this was the missing ingredient. I modified the recipe to add shrimp as well as scallops. I also added dehydrated celery leaves (from my garden last summer) and served it over rice ramen noodles. This is probably the most delicious meal I’ve ever made. The leftovers were just as amazing!
Just want to say we all loved it and it was super easy to make. flavor was great as is, but we also added some red pepper flakes which added a nice dimension to it!! Thanks for sharing
Very easy to make. Needs lots of salt.
Really like it, my family is not fan of scallops and still enjoy it. I will make a version of the same recipe replacing some or all the scallops with shrimp. We’ll see!
This was a lovely dish. I think half a box instead of a whole of pasta would make it better. Also it is very mild – not in a bad way but we like a bit more zing so we added some parm on top and a bit more salt and pepper. It also looks lovely on the plate!! I plan on adding this to my recipe favorites list.
I used a little less of the shells, making the ratio less about the shells. I would up the asparagus and mushroom ratio a little next time.
Excellent, would make it again