Recipes › Main Course › Scallops Mascarpone Recipe

Scallops Mascarpone Recipe

Recipe by Pedro M. A. Neves

Pan-seared scallops are united with a silky mascarpone cream sauce infused with white wine, garlic, and fresh herbs in this elegant Italian-inspired main course. The tender shellfish and rich, velvety sauce create a refined dish that comes together in under thirty minutes, making it perfect for weeknight entertaining or special occasions.

Ingredients

• 1.2 kg (2.5 lbs) large sea scallops, patted dry
• 250 g (8.8 oz) mascarpone cheese, room temperature
• 120 ml (0.5 cup) dry white wine
• 4 cloves garlic, minced
• 30 ml (2 tbsp) extra virgin olive oil
• 15 ml (1 tbsp) butter
• 30 g (1 oz) Parmigiano-Reggiano, finely grated
• 15 ml (1 tbsp) fresh lemon juice
• 10 g (0.35 oz) fresh thyme leaves
• 10 g (0.35 oz) fresh flat-leaf parsley, chopped
• 5 g (0.17 oz) sea salt
• 2 g (0.07 oz) cracked black pepper
• Pinch of nutmeg

Instructions

1. Pat the scallops thoroughly dry with paper towels and season both sides evenly with sea salt and cracked black pepper.

2. Heat olive oil in a large stainless steel skillet over medium-high heat until shimmering, about 2 minutes.

3. Place scallops in the hot skillet in a single layer without overcrowding; sear for 2–3 minutes on the first side until a golden crust forms, then flip and sear the other side for 1.5–2 minutes until opaque throughout. Transfer to a warm plate.

4. In the same skillet, reduce heat to medium and add minced garlic and fresh thyme leaves; sauté for 30 seconds until fragrant.

5. Deglaze the skillet with white wine, scraping up any browned bits from the bottom, and simmer for 2 minutes to reduce slightly.

6. Reduce heat to low and stir in the room-temperature mascarpone cheese, one spoonful at a time, stirring constantly until fully incorporated and smooth. Do not allow the sauce to boil.

7. Add butter, Parmigiano-Reggiano, lemon juice, and a pinch of nutmeg; stir until the sauce is velvety and cohesive, approximately 1 minute.

8. Return the seared scallops to the skillet, nestling them gently into the sauce. Simmer for 1 minute over low heat to warm through and allow flavors to meld.

9. Divide scallops and sauce among four warm serving bowls or plates. Garnish generously with fresh flat-leaf parsley and additional thyme leaves.

Substitutions

• Replace mascarpone with crème fraîche or heavy cream whisked with ricotta for a lighter texture
• Substitute fresh thyme with fresh tarragon or chervil for a different herbaceous note
• Use peas, diced asparagus, or diced bell pepper mixed into the sauce for added vegetables
• Swap white wine with dry vermouth or a light broth if preferred

Tips

• Bring mascarpone to room temperature before adding to the warm sauce; cold mascarpone may cause the sauce to break or become grainy
• Do not overcook scallops; they continue to cook slightly from residual heat, and overcooked scallops become rubbery and tough
• Use freshly grated Parmigiano-Reggiano rather than pre-grated for a smoother, more flavorful sauce
• Taste and adjust seasoning at the end; the natural saltiness varies between mascarpone brands

This dish reflects Northern Italian culinary traditions, particularly from Veneto and Friuli-Venezia Giulia regions known for fresh seafood and mascarpone-based sauces. The combination of delicate scallops with mascarpone represents the Italian principle of letting quality ingredients shine without heavy embellishment.

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