Instant Pot Scallops with Herb Tomato Sauce

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recipe by Instant Pot Recipe Collection Cookbook

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Serve with hot cooked pasta or rice. 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.

Inspired by:

recipe updated May 6, 2020


  • Vegetable oil icon
    Vegetable oil
    2 tbsp (about 27.6 g)
  • Red onion icon
    Red onion
    1 (about 135 g)
  • Garlic clove icon
    Garlic clove
    1 (about 6 g)
  • Tomato icon
    3 ½ cups (about 924 g)
  • Tomato paste icon
    Tomato paste
    170.25 g (about ¾ cup)
  • Red wine icon
    Red wine
    ¼ cup (about 60 g)
  • Flat-leaf parsley icon
    Flat-leaf parsley
    2 tbsp (about 30 g)
  • Fresh oregano icon
    Fresh oregano
    1 tbsp (about 5.55 g)
  • Black pepper icon
    Black pepper
    ¼ tsp (about 0.54 g)
  • Salt icon
    1 tsp (about 6 g)
  • Salt & pepper icon
    Salt & pepper
    1 pinch (about 0.38 g)
  • Scallops icon
    681 g (about 68)


  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Add vegetable oil to the inner pot
  2. Heat - Sauté, Normal
  3. Then add red onion and garlic clove to the inner pot
  4. Cook until translucent - approx 3 min 30 sec
  5. Add tomato, tomato paste, red wine, flat-leaf parsley, fresh oregano, black pepper and salt to the inner pot
  6. Close and lock the lid and turn the steam release handle to Sealing
  7. Pressure cook - Manual, High, 8 min
  8. Release pressure -
  9. Then season with salt & pepper to taste
  10. Heat - Sauté, Normal
  11. Then add scallops to the inner pot
  12. Cook 1 minute or until sauce begins to simmer
  13. Cover pot with lid and let stand 8 minutes or until scallops are opaque
  14. Serve over pasta, if desired
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