Golden Citrus Heart of Palm Scallops with Lemon-Herb Millet & Sautéed Rainbow Chard

Ingredients

• 1 can Canned Heart of Palm
• 2 tablespoons Olive Oil
• 0.5 cup Uncooked Millet
• 1 cup Low Sodium Vegetable Broth
• 1 Lemon 1 Lemon
• 0.25 cup Fresh Parsley
• 2 tablespoons Fresh Chives
• 1 bunch Rainbow Chard
• 1 Small Shallot
• 2 cloves Garlic
• 1 Orange 1 Orange
• 1 tablespoon Maple Syrup
• 1 teaspoon Fresh Ginger
• 1 teaspoon Low-Sodium Tamari
• 1 teaspoon Cornstarch
• 0.25 teaspoon Salt
• 0.125 teaspoon Black Pepper
• 2 tablespoons Toasted Pumpkin Seeds

Instructions

1. Cook the Millet: In a small saucepan, combine millet and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until liquid is absorbed and millet is fluffy. Remove from heat, stir in half of the lemon juice (about 1.5 teaspoons), chopped parsley, chives, salt, and pepper. Cover and let sit for 5 minutes.
2. Prepare the Citrus Glaze: While the millet cooks, whisk together orange juice, remaining lemon juice, maple syrup, grated ginger, tamari, and one minced garlic clove in a small bowl. Set aside.
3. Sauté the Rainbow Chard: In a large non-stick skillet over medium heat, add 1 tablespoon of olive oil. Add the minced shallot and the remaining minced garlic clove, and sauté for 2-3 minutes until fragrant. Add the chopped rainbow chard leaves and cook, stirring frequently, until wilted and tender, about 3-5 minutes. Season with a pinch of salt and pepper. Remove from skillet and set aside, keeping warm.
4. Sear the Heart of Palm: Wipe the skillet clean if necessary. Add the remaining 1 tablespoon of olive oil to the skillet over medium-high heat. Pat the heart of palm rounds dry with a paper towel. Place them in a single layer in the hot skillet and sear for 2-3 minutes per side until golden brown and slightly caramelized. Do not overcrowd; cook in batches if necessary.
5. Glaze the "Scallops": Once the heart of palm is seared, reduce heat to medium. Pour the prepared citrus glaze into the skillet. Bring to a gentle simmer. Add the cornstarch slurry and stir continuously until the sauce thickens and coats the heart of palm "scallops," about 1-2 minutes.
6. Serve: Divide the lemon-herb millet between two plates. Top with the sautéed rainbow chard. Arrange the glazed heart of palm "scallops" over the chard and millet. Drizzle any remaining glaze over the top. Garnish with toasted pumpkin seeds, if desired, and serve immediately.

Nutrition (per serving)