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.

Read Nutritional Facts

Related Recipes

Love this recipe? We think you’ll like these too!

See All Recipes