Seared Scallops with Tomato Sauce and Parmesan Cream of Wheat

Name: Seared Scallops with Tomato Sauce and Parmesan Cream of Wheat
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 4 serving(s)
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

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Preparation 15 MIN

Cooking 22 MIN
Servings 4

Ingredients
Preparation

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

Preparation

Parmesan Cream of Wheat

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

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.
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.

Note

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

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