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

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.

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