Champagne Scallops & Asparagus

-  10 large cloves garlic, peeled and halved -  2 Tbsp. I Can't Believe It's Not Butter!® Spread -  20 large sea scallops, rinsed and dried -  1/4 cup apple juice or cider -  1/4 cup chopped shallots or onions -  1/4 cup dry Champagne or white wine -  1 Tbsp. pure maple syrup or pancake syrup -  4 Tbsp. finely chopped chives, divided -  Hot cooked rice -  1 lb. asparagus, cooked -  1 Tbsp. lemon juice

Cover garlic with water in 1-quart saucepan and bring to a boil over high heat. Boil 5 minutes. Remove garlic and set aside.

Melt I Can't Believe It's Not Butter!® Spread in 12-inch skillet over medium heat and cook 1 minute or until lightly golden. Add scallops and cook, stirring occasionally, 4 minutes or until scallops are golden. Remove scallops and set aside.

Stir juice, shallots, Champagne, maple syrup, garlic and 2 tablespoons chives into same skillet. Bring to a boil over high heat. Continue boiling, scraping up brown bits from bottom of skillet, until slightly thickened, about 2 minutes.

Arrange scallops over hot rice on serving platter. Top with sauce and remaining 2 tablespoons chives. Serve with asparagus tossed with lemon juice and, if desired, salt and ground black pepper to taste.