Sara's Scallops Mascarpone
Categories: Seafood, Gulfcoast, Cheese, Main dish
Yield: 6 servings
1 ea 16 oz pkg medium seashell pasta
6 tb Butter
1 tb Olive oil
1 tb Fresh parsley chopped
1 ea Garlic clove chopped
10 oz fresh button mushrooms sliced
1 ea Bunch asparagus spears trimmed & cut to 1"
Salt & pepper to taste
1/2 ts Onion powder
1 lb Bay scallops rinsed & patted dry
1/4 c Milk
1 ea 8 oz container mascarpone cheese
2 tb butter
Bring a large pot of lightly salted water to a boil.
Add your thcook for 7-9 mins. until al dente.
Melt butter with olive oil in a large skillet over med-heat.
Mix in your parsley & garlic then cook for a 2-3 mins. until fragrant.
Add your mushrooms & asparagus then season with salt, pepper & onion powder.
Cook while stirring occasionally until asparagus is tender.
Put your scallops into pan then cook for 3-4 mins. oper side until lightly browned & center is cooked through.
Remove from heat when scallops are just finished.
Combine milk, mascarpone cheese & your remaining butter in a small saucepan.
Cook over medi-heat while stirring your until sauce is warm & butter is completely melted.
Stir well to blended in.
Stir this sauce into your scallops & vegetables along with your pasta.
ORIGIN: Sara Edmunds, Long Boat Key-FL, circa 2009