Every now and then, Josh will head to the Fresh Market, come home, and cook up one of those meals that would make Emeril go back for seconds. Yesterday, he typed "scallops" into the all recipes search engine, found one with mascarpone cheese, less than 10 ingredients, and went for it. We figured that the asparagus and mushrooms balanced the butter and mascarpone cheese. Sometimes you must take off the brakes and enjoy life...Bon Appetite!
from all recipes
1 (16 ounce) package medium seashell pasta
6 Tbsp butter
1 Tbsp olive oil
1 Tbsp chopped fresh parsley
2 cloves garlic, minced
1 small onion, diced
1 (10 ounce) package sliced fresh button mushrooms
1 bunch asparagus, trimmed and cut into 1 inch pieces
1 lb scallops, rinsed and patted dry
Salt and Pepper to taste
1 (8oz) container mascarpone cheese
2 Tbsp butter
Optional but highly recommended for topping
- thinly sliced smoked salmon
- freshly grated parmesan cheese
- extra minced parsley
Bring a large pot of salted water to a boil. Add pasta, and cook for 7 to 9 minutes, until al dente.
Melt 6 tablespoons of butter with the olive oil in a large skillet over medium heat. Mix in the parsley and garlic and cook for a couple of minutes until fragrant. Add the onion, mushrooms and asparagus and season with salt, pepper; cook, stirring occasionally until asparagus is tender, about 5 minutes depending on the thickness. Place the 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.
Meanwhile, in a small saucepan, combine the milk, mascarpone cheese and remaining 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. Top with thin strips of smoked salmon, parmesan cheese, and extra parsley if desired. Serve immediately.