Seared Scallops with Tomato Sauce and Parmesan Cream of Wheat

  • Preparation 15 MIN
    Cooking 22 MIN
  • Servings 4


Parmesan Cream of Wheat

Seared scallops with Tomato Sauce


Parmesan Cream of Wheat

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

Seared Scallops with Tomato Sauce

  1. In a non-stick skillet over high heat, sear the scallops on each side in the butter. Season with salt and pepper. Set aside on a plate warm.
  2. In same skillet, soften the garlic and deglaze with the vinegar. Add the tomato sauce and bring to a boil. Adjust the seasoning. Serve the scallops on a bed of Parmesan Cream of Wheat and top with tomato sauce. Sprinkle with the basil and Parmesan shavings.


Cream of wheat tends to thicken quickly. Add broth, as needed.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With 30% less sodium commercial broth

Content % Daily Value
Calories 410  
Total Fat 13 g  
Saturated Fat 7 g  
Sodium (salt) 1400 mg  
Carbohydrates 36 g  
Fibre 2 g  
Protein 38 g