Scallops with Herb Tomato Sauce

By: Publications International

Scallops with Herb Tomato Sauce
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
15-30 min, 4 servings, black pepper, chopped fresh italian parsley, chopped fresh oregano, clove garlic, contributed, cook 13 min, dry red wine, easy, fresh scallops, fresh tomatoes, hot cooked pasta or rice, main course, medium red onion, modern, prep 10 min, pressure cook, Publications International, salt, sauté, tomato paste, vegetable oil

prep icon Prep Time
10 min
cook icon Cook Time
13 min

serving icon Servings
4 servings
Ingredients
  • 2 tbsp vegetable oil
  • 1 medium red onion
  • 1 clove garlic
  • 3 1/2 cups fresh tomatoes
  • 6 ounces tomato paste
  • 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
  • Hot cooked pasta or rice
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.
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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