Champagne Scallops & Asparagus

Name: Champagne Scallops & Asparagus
Total time: 45 min
Yield: 4 servings
Ingredients: 10 cloves garlic peeled and halved; 2 tablespoons i can't believe it's not butter! spread; 20 scallops; 1/4 cup apple juice or cider; 1/4 cup onion; 1/4 cup dry white wine; 1 tablespoon pure maple syrup or pancake syrup; 4 tablespoons chives finely chopped, divided; regular or converted rice; 1 pound asparagus cooked; 1 tablespoon lemon juice

I CAN'T BELIEVE IT'S NOT BUTTER!★★★★★(1)

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11Ingredients

45Minutes

150Calories

Read Directions

Ingredients
US|METRIC
SERVINGS:

10 cloves garlic (peeled and halved)
2 tablespoons i can't believe it's not butter! spread
20 scallops
1/4 cup apple juice (or cider)
1/4 cup onion
1/4 cup dry white wine
1 tablespoon pure maple syrup (or pancake syrup)
4 tablespoons chives (finely chopped, divided)
regular or converted rice
1 pound asparagus (cooked)
1 tablespoon lemon juice

Directions

Cover garlic with water in 1-quart saucepan and bring to a boil over high heat. Boil 5 minutes. Remove garlic and set aside.
Melt I Can't Believe It's Not Butter!® Spread in 12-inch skillet over medium heat and cook 1 minute or until lightly golden. Add scallops and cook, stirring occasionally, 4 minutes or until scallops are golden. Remove scallops and set aside.
Stir juice, shallots, Champagne, maple syrup, garlic and 2 tablespoons chives into same skillet. Bring to a boil over high heat. Continue boiling, scraping up brown bits from bottom of skillet, until slightly thickened, about 2 minutes.
Arrange scallops over hot rice on serving platter. Top with sauce and remaining 2 tablespoons chives. Serve with asparagus tossed with lemon juice and, if desired, salt and ground black pepper to taste.

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