Champagne Scallops and Asparagus

By Pat Duran
@kitchenChatter

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.

Rating:

★★★★★ 1 vote

Comments:

13 Comments

Serves:

4-servings

Prep:

10 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

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

How to Make Champagne Scallops and Asparagus

Step-by-Step

1In a small saucepan, cover garlic with water and bring to a boil over high heat. Boil 5 minutes. Drain garlic and set aside.
2In 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.
3In 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.
4On 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.