Seared Scallops with Tomato Sauce and Parmesan Cream of Wheat

Ingredients

• Parmesan Cream of Wheat

  • 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

• Seared scallops with Tomato Sauce

  • 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