Ingredients for Scallops Mascarpone:

1 (16 ounce) package medium seashell pasta

8 tablespoons butter, divided

1 tablespoon olive oil

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

½ teaspoon onion powder

salt and ground black pepper to taste

1 pound scallops, rinsed and patted dry

1 (8 ounce) container mascarpone cheese

¼ cup milk

Bring a large pot of lightly salted water to a boil. Add pasta; cook in boiling water until tender yet firm to the bite, 7 to 9 minutes. Drain and keep warm.
Meanwhile, melt 6 tablespoons butter with 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; season with onion powder, salt, and pepper. Cook, stirring occasionally, until asparagus is tender, about 5 minutes depending on the thickness.
Place scallops in the pan with vegetables and cook briefly on each side until lightly browned and the center is cooked through, about 3 minutes per side. Remove from heat when scallops are just finished.
While scallops are cooking, combine mascarpone cheese, milk, 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.
Stir sauce and drained pasta into scallops-vegetable mixture. Mix until evenly combined and serve hot.