Seared Scallops with Tomato Sauce and Parmesan Cream of Wheat

Instructions

1. 1

   In a saucepan, bring the broth and milk to a boil. Drizzle in the cream of wheat, stirring with a whisk.

2. 2

   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.