Champagne Scallops & Asparagus

Champagne Scallops & Asparagus

  • Recipe serves: 4
  • Prep Time 30 min
  • Cook Time 15 min


  • 10 large garlic
  • 2 Tbsp. I Can't Believe It's Not Butter!® 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


  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.
Nutritional Information

Nutritional Information

Nutritional Information
Serving Size 1 serving Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size 1 serving
Amount Per Serving
Calories 260
Calories from Fat 35
Total Fat 4 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 20 mg
Sodium 350 mg
Total Carbs 39 g
Dietary Fiber 3 g
Sugars 8 g
Protein 15 g
Calcium 6 %
Iron 20 %
Vitamin C 20 %
Vitamin A 25 %