Scallops in Fresh Tomato and Herb Sauce Express Pressure Cooker Recipe

Prep Time
< 30 minutes
Cook Time
< 30 minutes
Servings
4
Ingredients:
  • 1 tablespoon vegetable oil
  • 1 medium red onion, peeled and diced
  • 1 clove garlic, minced
  • 8 Roma tomatoes, peeled*
  • 1 can (12 ounces) tomato pureé
  • 1 cup water
  • ¼ cup dry red wine
  • 2 tablespoons tomato paste
  • 2 tablespoons chopped fresh Italian parsley
  • 1 tablespoon chopped fresh oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 ½ pounds fresh scallops, cleaned and drained
  • Hot cooked pasta or rice (optional)
  • *To peel tomatoes, place one at a time in simmering water about 10 seconds. (Add 30 seconds if tomatoes are not fully ripened.) Immediately plunge into a bowl of cold water for another 10 seconds. Peel skin with a knife.
Instructions:
  1. Press BROWN/SAUTÉ on Crockpot™ Express Pressure Cooker. Heat oil on HIGH. Add onion and garlic; cook and stir 5 minutes or until onion is softened. Add tomatoes, tomato purée, water, wine, tomato paste, parsley, oregano, salt and pepper. Secure lid. Press BEANS/CHILI, set temperature to HIGH and time to 10 minutes. Make sure Steam Release Valve is in the "Seal" (closed) position. Press START/STOP.
  2. Once cooking is complete, natural release pressure 10 minutes. Release remaining pressure. Press BOIL. Add scallops; cook and stir 5 to 7 minutes or until cooked through. Serve over pasta, if desired.
Entrees
Italian
Seafood
Express Pressure Cooker