30-60 min4 servingsalfredo sauce

Easy Scallops Alfredo

By Bruce Weinstein and Mark Scarbrough

4 servings

30-60 min

Easy

Recipe Details

Course: Dinner, Main Dishes

Difficulty: Easy

Prep Time: 2 min

Cook Time: 16 min

Total Time: 30-60 min

Cooking Technique: Max Pressure Cook, Pressure Cook

Cuisine: American

Yield: 4 servings

Ingredients

1 3/4 cups alfredo sauce
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,
1 lb frozen bay scallops

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.

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 sothe noodles continue to absorb some of the liquid. Serve hot.

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.

Share:

About the chef

Bruce Weinstein and Mark Scarbrough

In this duo, Bruce Weinstein is the chef and Mark Scarbrough, the writer. Together, they’ve published over 35 cookbooks, hit international best-seller lists, won national and international awards, and have been interviewed by the best, from Lester Holt to Barbara Walters. Weinstein also writes knitting books, designs patterns, and teaches knitting workshops. Besides writing their cookbooks, Scarbrough also teaches literature classes; has a podcast called Walking With Dante, where he takes you on journey from hell to paradise; and has written a memoir, BOOKMARKED: HOW THE GREAT WORKS OF WESTERN LITERATURE F*CKED UP MY LIFE.

View All Bruce's Recipes