Seared scallop bowtie pasta in a smooth, creamy sauce with mushrooms and broccoli, served in a rustic ceramic bowl with a pan of pasta in the background on a wooden table

This is one of those dishes that leans fully into richness—in a good way. Seared Weathervane scallops, mushrooms, and pasta come together in a smooth mascarpone sauce that’s creamy without feeling heavy, with just enough balance from the vegetables to keep everything grounded.

It leans into richness and texture, coming together into something that feels a bit more special when it hits the table.

  • Prep Time:

    15 minutes

  • Cook Time:

    30 minutes

  • Total Time:

    45 minutes

  • Servings:

    4

  • Ingredients:

    • 1 box bowtie pasta
    • 4 Tb butter, divided
    • 1–2 Tb avocado oil
    • 1 head broccoli (or asparagus), cut into bite-sized pieces
    • 1/2 onion, finely diced
    • 3 cloves garlic, minced
    • 1 lb mushrooms, sliced
    • 1 lb Weathervane scallops
    • 1/4 cup milk
    • 8 oz mascarpone cheese (or cream cheese)
    • 2 Tb fresh parsley, chopped
    • Salt and pepper, to taste

  • Instructions:

    1. Cook the pasta: Bring a pot of salted water to a boil and cook the pasta according to package directions. Drain and set aside.
    2. Sear the scallops: Heat avocado oil in a large skillet over medium-high heat. Pat scallops dry, season lightly with salt and pepper, and sear for 1–2 minutes per side until golden. Remove and set aside.
    3. Build the base: In the same pan, reduce heat to medium and melt 3 Tb butter. Add onion and sauté for 2–3 minutes until softened.
      Add mushrooms, garlic, and broccoli (or asparagus). Season with salt and pepper and cook until the vegetables are tender and the mushrooms have released their moisture.
    4. Build the sauce: Lower heat slightly and add milk, mascarpone, and remaining 1 Tb butter directly to the pan. Stir until smooth and fully combined, creating a creamy sauce that coats the vegetables.
    5. Combine: Add the cooked pasta and gently toss to coat. Fold in the scallops and warm everything through.
    6. Finish and serve: Stir in fresh parsley and serve immediately.

    Optional Finish
    If you prefer a bit of brightness, finish with a squeeze of fresh lemon just before serving.

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