King Oyster Scallops Mascarpone

King Oyster Scallops Mascarpone was altered to fit our health conscious needs from the allrecipe link for Scallops Mascarpone
The next time we make this, we will try it as a risotto instead of over pasta.

Vegan Mascarpone cheese recipe is towards the bottom of the link's page

King Oyster Scallops Mascarpone

A light seafood dishes that pleases the taste buds and the eyes!

Prep:

15 mins

Cook:

20 mins

Total:

35 mins

Servings:

6

Yield:

6 servings

Ingredients

Ingredient Checklist

• 1 (16 ounce) package medium GF pasta
• 7 tablespoons vegetable broth
• 1 tablespoon chopped fresh parsley
• 1 clove garlic, chopped
• 1 (10 ounce) package sliced fresh button mushrooms
• 1 bunch asparagus, trimmed and cut into 1 inch pieces
• salt and pepper to taste
• ½ teaspoon onion powder
• 1 pound King Oyster Mushrooms, sliced as 1 inch disc
• ¼ cup plant based milk
• 1 cup vegan mascarpone cheese
• 2 tablespoons vegetable broth

Directions

Instructions Checklist

• Step 1

  Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 7 to 9 minutes, until al dente.

• Step 2

  Heat 7 tablespoons of vegetable broth 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 king oyster mushroom 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.

• Step 3

  Meanwhile, in a small saucepan, combine the milk, mascarpone cheese and remaining broth. Cook over medium heat, stirring, until sauce is warm blended in. Stir this sauce into the scallops and vegetables along with the pasta and serve immediately.