 Champagne Scallops & Asparagus
Makes 4 servings
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Image © Publications International, Ltd.
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Champagne Scallops & Asparagus
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Ingredients
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10
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large cloves garlic, peeled and halved
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2
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tablespoons I CAN'T BELIEVE IT'S NOT BUTTER!® Spread
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20
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large sea scallops, rinsed and dried
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1/4
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cup chopped shallots or onion
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1/4
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cup apple juice or cider
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1/4
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cup dry Champagne or white wine
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1
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tablespoon pure maple syrup or pancake syrup
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4
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tablespoons finely chopped chives, divided
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Hot cooked rice
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1
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pound asparagus, cooked
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1
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tablespoon lemon juice
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In small saucepan, cover garlic with water and bring to a boil over high heat. Boil 5 minutes. Drain garlic and set aside.
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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.
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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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© Unilever
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Printed
from fbnr.com
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