Champagne Scallops and Asparagus

Pat Duran


These succulent scollop's and the tender asparagus will be the main attraction of any fancy dinner or family get-to-gather. The rice just adds pure delight with all the other flavors dancing on your tongue. This recipe is by :
Chef Alan Limmer.
I thought you would enjoy it.

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10 Min


15 Min


Stove Top


10 large
cloves garlic, peeled and halved
2 stick
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

Directions Step-By-Step

In a small saucepan, cover garlic with water and bring to a boil over high heat. Boil 5 minutes. Drain garlic and set aside.
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.
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.
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.

About this Recipe

Course/Dish: Other Main Dishes, Seafood
Main Ingredient: Seafood
Regional Style: Asian
Other Tags: Quick & Easy, Healthy