Ingredients

How to make it

  • In small saucepan, cover garlic with water and bring to a boil over high heat. Boil 5 minutes. Drain garlic and set aside.
  • In 12-inch skillet, melt 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.
  • 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.

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • merlin 17 years ago
    Scallops & Champagne. Gotta be great!
    Was this review helpful? Yes Flag
  • cookingforfun 17 years ago
    Really great recipe. I've made something like that but yours fills in what mine was missing.
    Great job
    Was this review helpful? Yes Flag

Recipe Compare-o-Matic!
Choosing between similar recipes? Click the green link below on a few promising recipes and the compare-o-matic will help you choose the right one. It's pretty awesome.
Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes