Champagne Scallops and Asparagus
By
Pat Duran
@kitchenChatter
1
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.
Chef Alan Limmer.
I thought you would enjoy it.
Rating:
★★★★★ 1 vote5
Comments:
Serves:
4-servings
Prep:
10 Min
Cook:
15 Min
Method:
Stove Top
Ingredients
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10 largecloves garlic, peeled and halved
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2 stickbutter
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20 largesea scallop's, rinsed and dried
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1/4 cchopped shallots or onions
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1/4 capple juice or apple cider
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1/4 cdry champagne or white wine
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1 Tbspmaple syrup
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4 Tbspfinely chopped chives, divided
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1 lbasparagus, steamed
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1 Tbsplemon juice
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·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.
About Champagne Scallops and Asparagus
Course/Dish: Other Main Dishes Seafood
Main Ingredient: Seafood
Regional Style: Asian
Other Tags: Quick & Easy Healthy
