Scallops Mascarpone Food

SCALLOPS MASCARPONE

Steps:

• Bring a large pot of lightly 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 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 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 and serve immediately.

EASY PASTA WITH TOMATO MASCAPONE SAUCE AND SCALLOPS

Steps:

• Boil water and cook linguini to package directions.
• Dry scallops very well with a paper towel. Season with salt and pepper. In a large skillet, drizzle with olive oil and saute scallops until just opaque, about 2 minutes.Remove scallops to a plate.
• In the same skillet, add garlic, red pepper flakes and dried oregano. Saute for a few more minutes.
• Add tomato puree, fresh oregano, salt and pepper, Parmesan cheese and stir in mascapone cheese. Cook for a few minutes.
• When pasta is done, use tongs or ladle to directly take from water into sauce, tossing the sauce and pasta together. You may want to add 1/2 c of pasta water as well. Add scallops and toss to coast. Taste for seasonings.

SCALLOPS MASCARPONE

Steps:

• 1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 7 to 9 minutes, until al dente. 2. 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 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 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. 3. 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 and serve immediately.

SWEET AND SPICY SCALLOPS AND BOK CHOY

Steps:

• Heat a large frying pan over medium-high heat. When hot, spray with oil. Add bok choy (it will cook down). Stir often until tender-crisp, about 3 to 4 minutes. Remove to a platter and tent with foil to keep warm.
• Meanwhile, pat scallops dry, sprinkle with salt and season with fresh pepper.
• Melt butter in pan over medium. Add scallops (in 2 batches if necessary). Cook 2 minutes and flip to cook other side for 1 to 2 more minutes. If butter turns dark, turn heat down slightly. Only cook for 1 minute per side if using the small scallops.
• Remove scallops to platter, on top of bok choy and tent with foil.
• Add sweet chili sauce, water and vinegar to pan. Boil, stirring until thickened slightly, about 1 to 2 minutes. Pour sauce over scallops and bok choy. Serve with rice.

SCALLOPS MASCARPONE

Steps:

• 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.