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.

Cuisine

Modern

Course

Dinner, Main Course

Difficulty

Easy

Duration

30-60 min

Cooking Technique

Max Pressure Cook, Pressure Cook

Keywords

30-60 min, 4 servings, alfredo sauce, Bruce Weinstein and Mark Scarbrough, chicken or vegetable broth, contributed, cook 16 min, dinner, dried oregano, easy, frozen bay scallops, garlic powder, main course, max pressure cook, modern, prep 2 min, pressure cook, red pepper flakes, regular no‑yolk

Prep Time

2 min

Cook Time

16 min

Servings

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

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.

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