Scallops with Roast Asparagus and Creamy Pasta
Treat yourself to sweet buttery scallops and tender roast asparagus on a bed of creamy cheesy pasta.
Cook Time
Cook Time
  • 5ounces whole wheat linguini
  • 1bunch asparagus (about 1 pound), ends trimmed
  • salt and pepper
  • 3tablespoons olive oil, divided
  • 2cloves garlic, minced
  • 1/3cup dry white wine
  • 4ounces mascarpone cheese
  • 1/2cup shaved or shredded parmesan cheese
  • 2tablespoons butter
  • 1/2cup frozen peas
  • 12ounces sea scallops
  • lemon wedges for serving
  1. Preheat oven to 400 degrees.
  2. Bring a large pot of salted water to a boil. Cook linguini according to package directions. Reserve ½ cup of pasta water before draining.
  3. Meanwhile, season asparagus with salt and pepper. Toss with 1 tablespoon olive oil. Place on a baking pan. Roast for 10 – 15 minutes. (The time will depend on how thin or thick your asparagus are. Thicker asparagus will need 15 minutes.)
  4. When pasta is finished cooking, leave the pasta in the colander you used to drain it. Add 1 tablespoon olive oil to the pot used to cook the pasta. Heat over medium heat. Add garlic and cook for 1 minute, stirring often. Add wine. Cook for 3 more minutes. Turn heat to medium-low. Add mascarpone, parmesan, and butter. Cook, stirring occasionally, until butter and mascarpone are all melted. Add a few splashes of reserved pasta water to thin out the sauce and mix well. Add peas and cook 2 more minutes. Remove from heat. Taste and season with salt and pepper. Return the pasta to the pot and mix all together with the sauce. (If the pasta has cooled down a lot, you can reheat on low before serving.)
  5. Cook the scallops last, when everything else is ready. They will be best immediately after cooking. Season scallops with salt and pepper. Heat remaining 1 tablespoon oil in a skillet over medium-high heat. Place scallops on the pan in a single layer. Cook for 3 minutes, until bottom is browned. Flip over and cook another 2-3 minutes.
  6. To serve: Divide pasta and roast asparagus between 2 plates or bowls. Top each plate with half of the scallops. Serve with lemon.

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