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recipe by From Freezer to Instant Pot Cookbook
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. 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.Inspired by: https://recipes.instantpot.com/recipe/easy-scallops-alfredo/
recipe updated Mar 24, 2020