Millet with Coconut Milk and Scallops

Prep Time

15 min

Prep Notes

Soaking the grain takes 4-5 hours. It is not obligatory but it helps make whole grains easier to digest.

Cooking Time

30 min




- 2 cups fish both/stock

- 1 cup Millet

- 2 tbs mix of sesame oil and olive oil

- A handful of fresh herbs (parsley or cilantro)

- 2 green onions, finely chopped

- 1 table spoon ginger root finely chopped

- 2 garlic cloves

- 2 tbs sweet (mild) curry powder

- chili flakes to taste

- 9 scallops (approx. 3 per person)

- 1 cup coconut milk with cream

- 1/2 cup of unsalted toasted cashew nuts

- red chili flakes

- 1/2 teaspoon sea salt


To prepare the millet grain:

  1. Toast the millet grain on a dry pan until golden and aromatic
  2. Soak the grain in cold water for 5 hours or overnight for a fluffly millet
  3. Rinse the grain
  4. In a pot, bring the fish stock to a boil, add the millet grains and simmer for 25 minutes (until cooked)
  5. Remove from the heat and let stand until tender then combine with the scallion and the fresh herbs

To prepare the scallops:

  1. In a skillet, over medium heat warm the oil and cook the ginger root, garlic and curry powder for 40 seconds.
  2. Add and sear the scallops 2-3 minutes on each side.
  3. Add the coconut milk, salt and chili flakes. Stir for 1-2 minutes. Remove from the heat.
  4. Lay the scallops over the millet and garnish with cashews and remaining herbs.


I love that dish. I created it for a dinner with friends (11 people). It was such a success. It is light and creamy at the same time and millet tastes like butter. What more to say?!