Scallops with Herb Tomato Sauce


  • 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
  • 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.
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