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Champagne Scallops & Asparagus

Prep time 30 mins
Cook time 15 mins
Yield 4 servings


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

How to Make It

  1. 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, 4 minutes or until scallops are golden. Remove scallops and set aside.

    Stir juice, shallots, Champagne, maple syrup, garlic and 2 tablespoons chives into same skillet. Bring to a boil over high heat. Continue boiling, scraping up brown bits from bottom of skillet, until slightly thickened, about 2 minutes.

    Arrange scallops over hot rice on serving platter. Top with sauce and remaining 2 tablespoons chives. Serve with asparagus tossed with lemon juice and, if desired, salt and ground black pepper to taste.

    Smart Choices Program™ approved recipes were developed to bring nutrition to your kitchen with delicious recipes that help you make positive changes in your diet through a variety and balance of food choices from each of the major food groups.

    Nutrition Information per serving:
    Calories 290, Calories From Fat 45, Saturated Fat 1g, Total Fat 5g, Cholesterol 25mg, Sodium 180mg, Total Carbohydrate 39g, Sugars 7g, Dietary Fiber 3g, Protein 18g