Champagne Scallops and Asparagus
Chef Alan Limmer.
I thought you would enjoy it.
10 largecloves garlic, peeled and halved
20 largesea scallop's, rinsed and dried
1/4 cchopped shallots or onions
1/4 capple juice or apple cider
1/4 cdry champagne or white wine
1 Tbspmaple syrup
4 Tbspfinely chopped chives, divided
1 lbasparagus, steamed
1 Tbsplemon juice
·hot cooked rice
How to Make Champagne Scallops and Asparagus
- 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.