Name: Easy Scallops Alfredo
Prep time: 2 min
Cook time: 16 min
Yield: 4 servings
Cuisine: Modern
Ingredients: 1 3/4 cups alfredo sauce (16 ouncejar); 2 1/2 cups chicken or vegetable broth; 1/2 tsp dried oregano; 1/2 tsp garlic powder; 1/2 tsp red pepper flakes; 12 oz regular no‑yolk, (or gluten-free dried egg noodles); 1 lb frozen bay scallops

Easy Scallops Alfredo

By :From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

We developed this pasta casserole with frozen bay scallops (rather than sea scallops) because bay scallops cook quickly and are readily available in the freezer section of most large supermarkets. If you can’t find them, use frozen, raw, small peeled and deveined shrimp (about 50 per pound— not the so-called “salad” shrimp, but small “standard” shrimp). Some jarred alfredo sauces contain less than 16 ounces. If yours is 14 1/2 or 15 ounces, add another 2 tablespoons broth in step 1.

Course

Dinner, Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Fish & Seafood, Rice & Pastas

Duration

30-60 min

Cooking Technique

Max Pressure Cook, Pressure Cook

Main Ingredient

Alfredo Sauce, Scallops

Prep Time

2 minutes

Cook Time

16 minutes

Servings

4 servings

Ingredients

1 3/4 cups alfredo sauce 16 ouncejar
2 1/2 cups chicken or vegetable broth
1/2 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp red pepper flakes
12 oz regular no‑yolk, or gluten-free dried egg noodles
1 lb frozen bay scallops

Course

Dinner, Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Fish & Seafood, Rice & Pastas

Duration

30-60 min

Cooking Technique

Max Pressure Cook, Pressure Cook

Main Ingredient

Alfredo Sauce, Scallops

Prep Time

2 minutes

Cook Time

16 minutes

Servings

4 servings

Ingredients

1 3/4 cups alfredo sauce 16 ouncejar
2 1/2 cups chicken or vegetable broth
1/2 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp red pepper flakes
12 oz regular no‑yolk, or gluten-free dried egg noodles
1 lb frozen bay scallops

Instructions

Put 1 1/2 cups of the alfredo sauce in an Instant Pot. Stir in the broth, oregano, garlic powder, and red pepper flakes until smooth. Stir in the noodles, then set the block of frozen scallops right on top. Lock the lid onto the pot.
Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 3 minutes with the Keep Warm setting off.
Option 2 All Pressure Cookers
Press Meat/Stew or Pressure cook (Manual) on High pressure for 4 minutes with the Keep Warm setting off.
When the machine has finished cooking, turn it off and let its pressure return to normal naturally for 1 minute. Then use the quick-release method to get rid of any residual pressure in the pot.
Unlatch the lid and open the cooker. Stir in the remaining 1/4 cup alfredo sauce. Set the lid askew over the pot and let sit for a couple of minutes so the noodles continue to absorb some of the liquid. Serve hot.

Recipe Notes

Beyond
• Add up to 1 cup frozen or fresh peas. Scatter them on top of the scallops in step 1 before locking on the lid.
• Garnish the servings with shredded Asiago cheese, or even a finely grated aged Asiago. Or just try finely grated Parmigiano-Reggiano.
• And/or garnish with stemmed and minced fresh parsley leaves.
• And/or garnish with lots of fresh black pepper.

From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

The ultimate INSTANT POT convenience cookbook, with 75 recipes for delicious meals straight from your freezer to the table in minutes, no thawing required.

Have you ever come home at the end of a long day, pulled an ice-coated lump of meat out of the freezer, and thought, “Can I eat this tonight?” With this book and your Instant Pot, the answer is a resounding “Yes.”

Here, you’ll find 75 recipes and tons of strategies for cooking quick, flavorful one-pot meals with frozen ingredients, all with zero thaw time and no advance prep necessary. Each recipe gives timings and ingredients for every 6- and 8-quart model of Instant Pot, including the new Instant Pot Max. Just open your freezer, lock on the lid, and cook! You’ll be eating dinner in no time.

The Instant Pot transformed the way you feed your family. Now you can get even more out of your Instant Pot with these delicious, straight-from-the-freezer, one-and-done meals for every occasion.

These satisfying meals include hearty stews and casseroles, savory roasts, healthy sides, and everything in between. You’ll enjoy:
• Butternut Squash Bisque
• Ground Beef Lo Mein
• Ziti with Sausage and Peppers
• Italian-Style Braised Pork Chops
• French Dip Sandwiches
• Chicken Fajitas
• Sweet and Sour Shrimp
• And much more!

About the authors:

Bruce Weinstein and Mark Scarbrough are the bestselling authors of the Instant Pot Bible, among more than 30 other cookbooks. They are the owners of mediaeats, a culinary production company, were nominees for 2011 and 2015 James Beard Awards, won the 2015 IACP Award, and are the longest-serving columnists on WeightWatchers.com, as well as regular contributors to the Washington Post, Fine Cooking, and Cooking Light.