• Preheat oven to 350°
• Trim asparagus and peel the bottoms.
• Place in a baking dish and add the oil mixed with chile powder and a generous pinch of salt. Mix so that the spears have the oil all over them. Roast for about 20 minutes.
• Put a 4 quart pot of salted water on to boil. When it boils add the cup of red millet. Boil for 12 minutes. Drain in a colander. Add it back into the pot and stir in the white balsamic vinegar or rice vinegar and lemon juice. Add salt to taste and set aside.

Make the hollandaise.

• Have all of the ingredients ready to go as this comes together quickly.
• In the top of a double boiler over simmering water add the egg yolks, orange juice and orange zest.
• Whisk together well.
• Add the butter a piece at a time, whisking until it melts in. When the sauce thickens, it is ready.
• Watch carefully that the egg yolks cook slowly and don’t scramble. Remove the sauce from the pan, add the lemon juice and salt to taste. Set aside.
• Make sure your scallops are dry.
• Dust them with a bit of seasoned flour – I just add a bit of salt to mine. You can add pepper if you want.
• Heat a heavy bottomed fry pan over med-high heat. Add 1 TBS canola oil to the pan. Add the scallops and cook on the first side for 1 minute and 15 seconds.
• Turn them over – they should release very easily – and cook for the same amount of time on the other side. Give them a light dusting of salt when they come out of the pan. You do not want to over cook your scallops or they will be like rubber.
• To plate I just added the asparagus, put the scallops in a line next to it and then the millet. I put some of the orange hollandaise over the asparagus and the scallops.
• If you want some extra heat sprinkle with a touch of cayenne.