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 cloves garlic peeled and halved; 2 tablespoons i can't believe it's not butter! spread; 20 scallops; 1/4 cup apple juice or cider; 1/4 cup onion; 1/4 cup dry white wine; 1 tablespoon pure maple syrup or pancake syrup; 4 tablespoons chives finely chopped, divided; regular or converted rice; 1 pound asparagus cooked; 1 tablespoon lemon juice

Servings: persons

10 cloves garlic peeled and halved
2 tablespoons i can't believe it's not butter! spread
20 scallops
1/4 cup apple juice or cider
1/4 cup onion
1/4 cup dry white wine
1 tablespoon pure maple syrup or pancake syrup
4 tablespoons chives finely chopped, divided
regular or converted 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.

109

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

You need 11 ingredients. The key ingredients include: 10 cloves garlic peeled and halved, 2 tablespoons i can't believe it's not butter! spread, 20 scallops, 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