Millet Risotto with Spring Vegetables and Seared Scallops

Everything about this dinner makes me so happy. 

Crunchy millet turned into a risotto, mixed with asparagus and peas, and topped with seared scallops, yum. I love these meals where we put it in a big bowl to shoot and end up sharing it as soon as I put my camera down, that either sounds super cheesy or maybe a little romantic? Probably cheesy, but nonetheless I love it. I'm excited to say we've been working on a weeknight meal plan post, coming shortly we hope! We've gotten such positive feedback about our weeknight meals that it seems fitting to turn it into a useful tool for those interested. We have some pretty big changes coming down the pipeline for Better Happier, which we'll be talking about shortly. For now, I'm excited to keep chugging along with new recipes and share this spring dish with you. 

Millet Risotto with Spring Vegetables and Seared Scallops
10 bay scallops (approx 1/2 lb) 
1 cup millet
4 cups seafood (or chicken) stock
1/4 cup white wine
1 cup fresh peas
1 bunch asparagus, ends trimmed and cut into 1'' segments
2 shallots, minced
2 tbs butter
2 tbs olive oil, divided
salt and pepper

  • In a small saucepan over medium heat, warm stock. Once warm, keep on stove top over low heat. 
  • In a large saucepan or dutch oven, warm 1 tbs olive oil over medium-high heat until shimmering. When oil is hot, add millet and stir to toast, about 2 minutes. Add wine, stir and make sure to scrape any browned bits from bottom of pot. 
  • When wine has evaporated add stock, 1 ladle at a time, making sure to stir periodically as stock is absorbed. After about 30 minutes, all stock should be added and millet will be creamy and al-dente. Season generously with salt and pepper and keep warm. 
  • In a large skillet over medium-high heat, melt 2 tbs butter. When butter is melted and foaming, add asparagus and shallot. Sauté until asparagus is lightly browned, about 3 minutes. Add peas and continue cooking for an additional 1 minute. Season with salt and pepper.
  • Add spring vegetable mixture into millet risotto and stir to combine. Keep warm. 
  • Pat dry scallops thoroughly and season with salt. Return a large skillet to high-heat and warm 1 tbs olive oil until barely smoking. Add scallops carefully to pan and cook, taking care not to overcrowd the skillet (cook in two batches if necessary). Sear scallops, undisturbed for 2 minutes. Flip and sear an additional 2 minutes. Remove from skillet onto paper towel lined plate.
  • To serve, top risotto with seared scallops.