Easy Scallops Alfredo
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.
Servings Prep Time
4servings 2minutes
Cook Time
Servings Prep Time
4servings 2minutes
Cook Time
  • 1 3/4cups alfredo sauce16 ouncejar
  • 2 1/2cups chicken or vegetable broth
  • 1/2tsp dried oregano
  • 1/2tsp garlic powder
  • 1/2tsp red pepper flakes
  • 12oz regular no‑yolk,or gluten-­free dried egg noodles
  • 1lb frozen bay scallops
  1. 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.
  2. Option 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 3 minutes with the Keep Warm setting off.
  3. Option 2 All Pressure Cookers
    Press Meat/Stew or Pressure cook (Manual) on High pressure for 4 minutes with the Keep Warm setting off.
  4. 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.
  5. 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

• 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.