Scallops with Herb Tomato Sauce
By :Instant Pot Recipe Collection Cookbook
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Votes: 3
Rating: 5
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Fish & Seafood
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Scallops, Tomatoes
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)
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Fish & Seafood
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Scallops, Tomatoes
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)
Votes: 3
Rating: 5
Rate this recipe!
Instructions
  1. 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.
  2. Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 8 minutes.
  3. When cooking is complete, press Cancel and use quick release. Taste sauce; season with additional salt and pepper if necessary.
  4. 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.

4 replies
  1. Albertine
    Albertine says:

    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.

  2. FCS
    FCS says:

    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.

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