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Quick Chicken and Bean Stew
Scallops with Herb Tomato Sauce
| By : |
| Prep Time | 10 minutes |
| Cook Time | 13 minutes |
| Servings |
4 servings
|
Ingredients
- 2 tbsp vegetable oil
- 1 medium red onion peeled and diced
- 1 clove garlic minced
- 3 1/2 cups fresh tomatoes peeled ** See Note
- 6 ounces tomato paste 1 can
- 1/4 cup dry red wine
- 2 tbsp chopped fresh Italian parsley
- 1 tbsp chopped fresh oregano
- 1 tsp salt
- 1/4 tsp black pepper
- 1 1/2 lbs fresh scallops cleaned and drained
- Hot cooked pasta or rice (optional)
Ingredients
|
Instructions
- Press Sauté; heat oil in Instant Pot®. Add onion and garlic; cook and stir 3 to 4 minutes or until onion is soft and translucent. Add tomatoes, tomato paste, wine, parsley, oregano, salt and pepper; mix well.
- Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 8 minutes.
- When cooking is complete, press Cancel and use quick release. Taste sauce; season with additional salt and pepper if necessary.
- Press Sauté; add scallops to pot. Cook 1 minute or until sauce begins to simmer. Press Cancel; cover pot with lid and let stand 8 minutes or until scallops are opaque. Serve over pasta, if desired.
Recipe Notes
**To peel tomatoes, score “x” in bottom of tomatoes and place one at a time in simmering water about 10 seconds. (Add 30 seconds if tomatoes are not fully
ripened.) Immediately plunge into bowl of cold water for another 10 seconds. Peel skin with a knife.
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Loved it! Making it again!
Excellent. Great way to serve scallops. Will add a chili next time for a little “heat.”
I tried making it in my 8-qt Instant Pot and got the burn message. Sure enough, it was scorched on the bottom. I emptied the contents into a bowl, removed all the scorched bits, added a little water, and tried again. I didn’t get the burn message, but it still scorched a little the second time. I might try doubling the recipe for the 8-qt and see if it helps just to have more volume in the pot. Overall, I liked the recipe. I used sherry instead of red wine and red pepper instead of black. Thawed frozen scallops worked just fine (and were much cheaper), but I think I’ll sear them in butter in a frying pan next time rather than cooking them in the pot. I don’t know if it was necessary, but I quartered the peeled tomatoes. The recipe definitely needs more herbs. I’d double what’s listed here, including the garlic, plus add basil. I topped it with fresh parmesan. It’s a good recipe as written, but a couple small tweaks would make it even better.
EXCELLENT recipe – only 1 problem: when sauce is done saute amd ready to seal for pressure cook, no liquid other than the 1/4 wine and residual tomato juice has been added to the thick mixture, so a BURN notice will happen everytime as is. I added 3/4 cup chicken broth to alleviate this and provide the 1 cup total necessary for a successful pressure cook stage. It did not effect the consistancy and turned out AMAZING.
Terrible garbage recipe. Followed instructions exactly. When I opened the top everything was exactly as I left it. A waste of time money and effort.
Just made this recipe. It was delicious! I used a pound of sea scallops and 1/2 lb of frozen bay scallops and they both cooked to perfection. Even though scallops arent my favorite seafood (my husband loves them!), I enjoyed it. I made brown rice but next time I’ll try it with pasta.