1 (16 Ounce) Package Angel Hair Pasta
8 Tablespoons Butter, Divided
2 Tablespoons Olive Oil
1 Tablespoon Chopped Fresh Flat Leaf Parsley
1 Clove Garlic, Minced
1 (10 Ounce) Package Sliced Fresh Cremini Mushrooms
1 Bunch Asparagus, Trimmed And Cut Into 1 Inch Pieces
Kosher Salt And Ground Black Pepper To Taste
4 Green Onions Chopped
2 Pounds Scallops, Rinsed And Patted Dry
½ Cup Cream
1/3 Cup Sour Cream
1 (8 Ounce) Container Ricotta Cheese
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 8 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 cream, ricotta cheese, sour cream 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. Serves 6; Serve with jasmine rice and beverage.