Scallops Mascarpone

What do you get when you combine scallops, asparagus, mushrooms and little mascarpone? Low carb, Lean and Green Magic!!!  Scallops Mascarpone has got to be one of the easiest and most flavorful recipes, ever.

With minimal ingredients, it's going to make your mouth (and your scale) super happy too.

Mascarpone you say? Isn't that for desserts like Tiramisu?? And it's OK to use on program?  Allow me to explain.

Mascarpone is basically heavy cream that has had all the liquid (whey) removed from it (usually by adding some acid like lemon juice). Basically Mascarpone is to heavy cream what Greek yogurt is to regular yogurt.

There's no added sugar to it out of the container, so... it's basically equivalent to a fat. If you're on Optavia 5&1 we count it as a fat and measure it the same as butter.

Some places call it mascarpone cheese, others mascarpone cream. Whatever you want to call it, we call it delicious!

When added at the end, it makes a thick, delicious sauce that has amazing mouth-feel to it. Creamy, rich and decadent, your eyes will roll and your stomach will do back flips!  I promise.

There are a few simple tricks of the trade with this recipe:

  • Use dry sea scallops (ask the fishmonger) AND pat them with a paper towel before cooking. Excess moisture keeps them from browning.
  • Careful not to overcook. You'll want to and not believe the scallops and veggies will be done that quickly, but they will!
  • High heat is key.

I'll confess that this dish disappeared to RAVE reviews in my house, and I can promise, if you like scallops, you'll have the same results!

If you don't like scallops, or asparagus, feel free to mix it up! This would be equally as delicious with shrimp, thin sliced chicken (more cooking time though!) or even thin sliced pork.

Change up the veggies too! Thin green beans would make a great substitution in this case. 😊

Whether you're cooking it just for yourself or the family, I promise this is one that people are going to adore.

You can keep it a secret as to just how EASY it is and take all the kudos of a meal well done.  Enjoy the flavors, AND the results!

Happy Cooking-




Scallops Mascarpone

  • Prep Time: 15 Minutes
  • Cook Time:   10 Minutes
  • Total Time: 25 Minutes

Servings: ~4 Serving


  • 1 3/4 pounds large, dry scallops

  • nonstick cooking spray

  • 6 ounces (2 Cups) wild mushrooms, any variety

  • 1 T Stacey Hawkins Garlic and Spring Onion Seasoning

  • 1/2 C chicken or vegetable broth

  • 1 pound (4 Cups) raw asparagus spears, trimmed & cut in half (weigh after trimming)

  • 4 Tablespoons Mascarpone


  1. Spray a nonstick pan with nonstick spray and heat over high heat.

  2. Pat the scallops dry and add to the pan. Let them sit there, on high heat for a good 4-5 minutes until nice and browned on one side.

  3. Using tongs, flip the scallops over. Add the mushrooms and saute for one minute.

  4. Add the asparagus to the pan in one layer.

  5. Sprinkle the Garlic & Spring Onion over everything in the pan. Add the broth and then place a lid on the pan. Bring it to a simmer (2 minutes) and then remove the lid. Reduce liquid by half. 

  6. Stir in the mascarpone (add 4 tablespoons over the pan, not all in one lump for better distribution).

  7. When melted, remove from the heat and serve immediately.

  8. Enjoy!

    Serving Size is 1/4 of this dish and is 1 Lean, 3 Green, 2 Healthy Fat and 2 Condiment options.

Nutrition Facts

Optavia Counts Per Serving

0 - Lean

0 - Leaner

1 - Leanest

3 - Green

2 - Condiments

2 - Healthy Fat

Weight Watchers Points
Per Serving

NA Weight Watchers Points

Are you on Optavia 5&1 and Stressing? Please stop worrying... I've got your back!

No more guesswork, no counting Leans and Greens and no more worrying about what to eat. Ever.

Stacey's helped THOUSANDS learn the secret to making ridiculously delicious meals that comply with program and KEEP THE WEIGHT OFF FOREVER!

Nutritional Data Information:

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guaran- tee. The data is calculated through an online nutritional calculator, Very Well Fit. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.