Scallops Mascarpone

Step 1
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.

Step 2
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.

Step 3
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.

Step 4
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.

Step 5
Stir sauce into the scallop and vegetable mixture along with the drained pasta. Mix to combine and serve immediately.