tablespoons I CAN'T BELIEVE IT'S NOT BUTTER!® Spread
20
large sea scallops, rinsed and dried
1/4
cup chopped shallots or onion
1/4
cup apple juice or cider
1/4
cup dry Champagne or white wine
1
tablespoon pure maple syrup or pancake syrup
4
tablespoons finely chopped chives, divided
Hot cooked rice
1
pound asparagus, cooked
1
tablespoon lemon juice
In small saucepan, cover garlic with water and bring to a boil over high heat. Boil 5 minutes. Drain garlic and set aside.
In 12-inch skillet, melt I Can't Believe It's Not Butter!® Spread over medium heat and cook 1 minute or until lightly golden. Add scallops and cook, stirring occasionally, 4 minutes or until scallops are opaque. Remove scallops and set aside.
In same skillet, stir in shallots, juice, Champagne, maple syrup, garlic and 2 tablespoons chives. Bring to a boil over high heat. Continue boiling, scraping up any brown bits from bottom of skillet, until slightly thickened, about 2 minutes. On serving platter, arrange scallops over hot rice. Top with sauce and remaining chives. Serve with asparagus tossed with lemon juice. If desired, season with salt and ground black pepper.
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