This Friday seafood, vegetable and millet dish was baked in a parchment pocket. The inspiration was from this month's Better Homes and Gardens magazine. I made 2 for us and 2 to take to Moms'.
Scallop, Vegetable and Millet Pockets
1/3 cup Millet
Cover with double the amount of water. Bring to a boil and simmer for 20 minutes. Drain.
3 Carrots, peeled and cut into thin strips
1-3 inch Zucchini piece, cut into thin strips
1-3 inch Yellow Squash piece, cut into thin strips
1/4 Yellow Onion, diced
1 Garlic Clove, minced
3 Mini Sweet Peppers, multi-colored, cut in thin strips
1 # Scallop Pieces
1 Lemon, sliced
2 teaspoons Olive Oil
2 teaspoons White Balsamic Vinegar
1/4 teaspoon Thyme
Cut 4 parchment rectangles. On one side of each, place 1/4th of the millet. Follow with 1/4 of each of the vegetable-seasoning ingredients. Fold parchment around the mixture. Bake at 350 F. for 20 minutes. Arrange on plates.