KitchenMagician's Recipe

ROTINI - SCALLOPS MASCARPONE

Category: Pasta in Sauce

Makes 6 to 8 servings

1/4 c. butter
2 T. olive oil
1 onion, diced
2 cloves garlic, minced
2 T. chopped fresh parsley
1 lb. mushrooms, sliced
3/4 lb. asparagus tips, cut into 1 inch pieces
salt and pepper
1 1/2 lb. scallops, rinsed and patted dry
1/4 c. dry white wine
1/4 c. milk
1 1/2 c. Mascarpone cheese
3 T. butter
1/4 lb. smoked salmon, shredded
1 lb. Rotini, cooked and hot

Heat 1/4 cup butter and olive oil in a large skillet over medium heat.
Add onion, garlic and parsley; saute until onion is translucent and fragrant.
Add mushrooms and asparagus; season with salt and pepper to taste and cook for 5 minutes, stirring occasionally, until asparagus is tender.
Place scallops in pan, and cook briefly on each side until lightly browned and the center is cooked through, about 3 minutes per side.
Deglaze pan with white wine; remove from heat when scallops are opaque.
Meanwhile, in a small saucepan, combine milk, Mascarpone cheese and 3 tablespoons butter.
Cook over medium heat, stirring, until warmed through; stir into scallops and vegetables.
Add smoked salmon and Rotini; toss and serve immediately.