Friday, January 16, 2015

Perfect Packets

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
(Serves  4)

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
Parsley Sprigs
Mrs. Dash

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.

Happy Friday!  

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