Sorghum Bowl with Pan-Seared Scallops, Asparagus, and Garlic Butter

Ingredients

• •1 cup sorghum grain
• •2 cups vegetable broth
• •1 pound large sea scallops
• •1 bunch fresh asparagus, trimmed
• •4 tablespoons butter
• •4 cloves garlic, minced
• •2 tablespoons olive oil
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •1/2 lemon juice only
• •2 tablespoons fresh parsley, chopped

Directions

1. 1Bring vegetable broth to a boil, add sorghum grain, reduce heat to low, and simmer for 25-30 minutes until tender and liquid is absorbed.
2. 2Pat scallops dry with paper towels and season with salt and pepper on both sides.
3. 3Heat olive oil in a large skillet over medium-high heat. Add scallops and sear for 2-3 minutes per side until golden brown. Transfer to a plate.
4. 4In the same skillet, add asparagus and sauté for 4-5 minutes until tender-crisp. Season with salt and pepper. Remove to a plate.
5. 5Reduce heat to medium, add butter and minced garlic to the skillet, stirring constantly for 1-2 minutes until fragrant.
6. 6Return scallops to the skillet and toss gently in the garlic butter. Squeeze lemon juice over top.
7. 7Divide cooked sorghum between two bowls, top with scallops, asparagus, and drizzle with garlic butter sauce. Garnish with fresh parsley and serve immediately.

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