Champagne Scallops & Asparagus Recipe

Name: Champagne Scallops & Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 large cloves garlic, peeled and halved; 2 tablespoons I Can't Believe It's Not Butter!(R) Spread; 20 large sea scallops, rinsed and dried; 1/4 cup apple juice or cider; 1/4 cup chopped shallots or onions; 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

Servings: persons

10 large cloves garlic, peeled and halved
2 tablespoons I Can't Believe It's Not Butter!(R) Spread
20 large sea scallops, rinsed and dried
1/4 cup apple juice or cider
1/4 cup chopped shallots or onions
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

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!(R) 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.
5
Smart Choices ProgramTM approved recipes were developed to bring nutrition to your kitchen with delicious recipes that help you make positive changes in your diet through a variety and balance of food choices from each of the major food groups.
6
Calories 290, Calories From Fat 45, Saturated Fat 1g, Total Fat 5g, Cholesterol 25mg, Sodium 180mg, Total Carbohydrate 39g, Sugars 7g, Dietary Fiber 3g, Protein 18g

494

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 large cloves garlic, peeled and halved, 2 tablespoons I Can't Believe It's Not Butter!(R) Spread, 20 large sea scallops, rinsed and dried, 1/4 cup apple juice or cider, and more.

Yes, Champagne Scallops & Asparagus falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Champagne Scallops & Asparagus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions