Champagne Scallops & Asparagus

Ingredients

• 2 tablespoons I Can't Believe It's Not Butter! Spread
• 1 tablespoon lemon juice
• 20 large sea scallops, rinsed and dried
• ¼ cup apple juice or cider
• 10 large cloves garlic, peeled and halved
• ¼ cup chopped shallots or onions
• 4 tablespoons finely chopped chives, divided
• + 4 more ingredients
• • Hot cooked rice
  • 1 pound asparagus, cooked
  • 1 tablespoon pure maple syrup or pancake syrup
  • ¼ cup dry Champagne or white wine

Cover garlic with water in 1-quart saucepan and bring to a boil over high heat. Boil 5 minutes. Remove garlic and set aside. 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, ...

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