champagne scallops and asparagus

Name: Champagne Scallops and Asparagus
Prep time: 10 min
Cook time: 15 min
Yield: 4
Cuisine: Asian
Ingredients: 10 large cloves garlic, peeled and halved; 2 stick(s) butter; 20 large sea scallop's, rinsed and dried; 1/4 cup(s) chopped shallots or onions; 1/4 cup(s) apple juice or apple cider; 1/4 cup(s) dry champagne or white wine; 1 tablespoon(s) maple syrup; 4 tablespoon(s) finely chopped chives, divided; 1 pound(s) asparagus, steamed; 1 tablespoon(s) lemon juice; - hot cooked rice

(1 RATING)

57 Pinches 2 Photos

Pat Duran

Las Vegas, NV

Updated on Apr 26, 2012

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.

Rate

prep time 10 Min

cook time 15 Min

method Stove Top

yield 4- servings

Ingredients

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

How To Make champagne scallops and asparagus

Step 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.

Step 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.
Step 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.
Step 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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