Last night, I made this quick and easy Scallops Mascarpone dinner for The Texan. It took me about 30 minutes to prepare. This recipe makes about 4 servings.
Ingredient List: (Please note, these are approximate measures. I do not measure when I cook, I simply eyeball and hope for the best! It’s okay to use more of an ingredient that like and it’s great to experiment by substituting ingredients!)
¾ pound of whole wheat linguine
4 tbsp organic butter
½ tbsp extra-virgin olive oil
1 handful of fresh parsley, finely chopped
1 clove garlic, chopped or minced
5 ounces sliced mushrooms
1 small onion, diced
¾ cup organic peas
Freshly ground salt and pepper
¾ pound Wild Caught Scallops, rinsed and dried
¼ cup organic skim milk
6-8 ounces mascarpone cheese, depending on your taste
1-2 tsp corn starch
Grated parmesean, asiago, or romano cheese for garnish
Cooking Instructions:
1. Bring large pot of salted water to boil. Add pasta, cook according to package instructions until al dente.
2. In a sauté pan over medium heat, melt 3 tbsp organic butter and ½ tbsp extra virgin olive oil. Add parsley, onion, garlic and peas; cook 2 – 3 minutes until onions are opaque and garlic fragrance scents the air. Season with freshly ground salt and pepper. Add scallops and cook approximately 3 minutes per side, until scallops are cooked through and lightly browned. Remove from heat.
3. In a small saucepan over medium heat, combine milk, mascarpone cheese, corn starch and remaining organic butter. Stirring frequently until sauce thickens.
4. Combine pasta, sauce and scallop mixture. Garnish with cheese, serve immediately.
(Author’s Note: Steps 2 and 3 should be started at approximately the same time. This recipe was inspired by a friend’s recipe. I have no idea if the original was hers or someone else’s.)
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