Description
A light seafood dishes that pleases the taste buds and the eyes!
Ingredients
- 1 (16 ounce) package medium seashell pasta
- 6 tablespoons butter
- 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 pepper to taste
- ½ teaspoon onion powder
- 1 pound scallops, rinsed and patted dry
- ¼ cup milk
- 1 (8 ounce) container mascarpone cheese
- 2 tablespoons butter
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.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 6