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champagne scallops and asparagus

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

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.

(1 rating)
yield 4 -servings
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For champagne scallops and asparagus

  • 10 lg
    cloves garlic, peeled and halved
  • 2 stick
    butter
  • 20 lg
    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

  • 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.
  • 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.
  • 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.
  • 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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