CHAMPAGNE SCALLOPS AND ASPARAGUS

Champagne Scallops and Asparagus image

Provided by Pat Duran

Categories Seafood

Time 25m

Number Of Ingredients 11

10 large cloves garlic, peeled and halved
2 stick butter
20 large sea scallop's, rinsed and dried
1/4 c chopped shallots or onions
1/4 c apple juice or apple cider
1/4 c dry champagne or white wine
1 Tbsp maple syrup
4 Tbsp finely chopped chives, divided
1 lb asparagus, steamed
1 Tbsp lemon juice
hot cooked rice

Steps:

1. In a small saucepan, cover garlic with water and bring to a boil over high heat. Boil 5 minutes. Drain garlic and set aside.
2. In a 12-inch skillet, melt butter over medium heat and cook 1 minute or until light golden. Add scallops and cook stirring occasionally for 4 minutes or until scallops are opaque. Remove scallops and set aside.
3. In the same skillet, stir in shallots, juice, champagne, maple syrup, garlic and 2 Tablespoons of 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.
4. On serving platter, arrange scallops over hot rice. Top with sauce and remaining chives. Serve with asparagus tossed with the lemon juice. If desired, season with salt and ground black pepper.

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