Champagne Scallops & Asparagus

Ingredients

• 10 large cloves garlic, peeled and halved
• 2 Tbsp. I Can't Believe It's Not Butter!® Spread
• 20 large sea scallops, rinsed and dried
• 1/4 cup apple juice or cider
• 1/4 cup chopped shallots or onions
• 1/4 cup dry Champagne or white wine
• 1 Tbsp. pure maple syrup or pancake syrup
• 4 Tbsp. finely chopped chives, divided
• Hot cooked rice
• 1 lb. asparagus, cooked
• 1 Tbsp. lemon juice

Directions

1. Cover garlic with water in 1-quart saucepan and bring to a boil over high heat. Boil 5 minutes. Remove garlic and set aside.
2. 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.
3. 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.
4. 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.