Champagne Scallops & Asparagus

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

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, ...

View full recipe at My Recipes


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