Champagne Scallops & Asparagus

Champagne Scallops & Asparagus

Category: Entertaining

  • Recipe serves 4 servings

  • Prep Time 30 min

  • Cook Time 15 min


  • 10 large garlic

  • 2 Tbsp. I Can’t Believe It’s Not Butter!® Original Spread

  • 20 large sea scallops, rinsed and dried

  • 1/4 cup apple juice

  • 1/4 cup chopped shallots or onions

  • 1/4 cup Champagne or white wine

  • 1 Tbsp. pure maple syrup or pancake syrup

  • 4 Tbsp. fresh chives

  • Hot cooked rice

  • 1 lb. asparagus, cooked

  • 1 Tbsp. lemon juice


  • 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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