Champagne Scallops and Asparagus
From dragonflylady13 17 years ago
- 10 minutes to make
- Serves 4
My husband loves asparagus and I love scallops, so you can imagine, that this dish is popular at our house. I actually prefer to use fried rice with this recipe, but for the sake of simplicity, left the recipe as I orginally found it. Read more (if you like fried rice, however, you can make it using my fried rice recipe) See less
Ingredients
- 10 large cloves garlic, peeled and halved shopping list
- 2 tablespoons butter shopping list
- 20 large sea scallops, rinsed and dried shopping list
- 1/4 cup chopped shallots or onion shopping list
- 1/4 cup apple juice or cider shopping list
- 1/4 cup dry champagne or white wine shopping list
- 1 tablespoon pure maple syrup or pancake syrup shopping list
- 4 tablespoons finely chopped chives, divided shopping list
- Hot cooked rice shopping list
- 1 pound asparagus, steamed shopping list
- 1 tablespoon lemon juice shopping list
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.
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