Seared Scallops with Tomato Sauce and Parmesan Cream of Wheat
Seared Scallops with Tomato Sauce and Parmesan Cream of Wheat
Ingredients
- 2 3/4 cups (680 ml) chicken broth
- 1/2 cup (125 ml) milk
- 3/4 cup (180 ml) cream of wheat cereal
- 1/4 cup (60 ml) grated Parmigiano-Reggiano cheese
- 1 tablespoon (15 ml) butter
- 1/2 teaspoon (2.5 ml) lemon juice
- Salt and pepper
- 1 1/2 lbs (675 g) medium-sized scallops, patted dry
- 2 tablespoons (30 ml) butter
- 1 clove garlic, finely chopped
- 1 teaspoon (5 ml) balsamic vinegar
- 1 cup (250 ml) tomato sauce, homemade or store-bought
- 1 tablespoon (15 ml) chopped fresh basil
- Parmigiano-Reggiano cheese shavings, to taste (optional)
- Salt and pepper
Instructions
- In a saucepan, bring the broth and milk to a boil. Drizzle in the cream of wheat, stirring with a whisk.
- Cook over low heat, stirring constantly with a wooden spoon, for about 5 minutes. Add broth, if needed. Remove from the heat and add the Parmesan cheese, butter, and lemon juice, stirring vigorously. Season with salt and pepper. Serve with the pan-seared scallops with tomato sauce.
Seared Scallops with Tomato Sauce and Parmesan Cream of Wheat