Millet Pilaf with Seared Turbor or Hake and Tomato Vinegar

Recipe Courtesy of  Katie Cavuto Boyle

 
Ingredients:
 
1 pound Scallops, pat dry
1 cup millet
2 ½ cups water
1 cup chopped onion
1 cup corn, off the cob
½ cup bell pepper, chopped
1/2 cup chopped parsley
Juice and zest of one lemon
Salt and pepper to taste
 
Directions:
 
Place millet and water in a large saucepan. Bring to a boil, reduce heat to medium low and simmer until tender, about 30 minutes.
Add onion, corn and peppers to a sauté pan with 1 tsp oil and cook until softened, 3 to 4 minutes. Add parsley and cook 1 minute more. Stir in cooked millet and toss gently to combine.
Season scallops with salt and pepper. In a separate sauce pan, heat 1 tbsp oil. Sear scallops (1-2 minutes per side). Serve over pilaf.
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