Seared Scallops with Pesto and Pan Roasted Bell Peppers
Discover amazing with Instant Pot:
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
2 servings
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Ingredients
For Bell Peppers
- 2 tbsp olive oil
- 1/2 pc Red Bell Pepper cut into 1/4 inch strips
- 1/2 pc Green bell pepper cut into 1/4 inch strips
- 1/2 pc Yellow bell pepper cut into 1/4 inch strips
- 2 tbsp Water
- 1/2 tsp Dried Italian seasoning
- Salt to taste
- Pepper to taste
For Scallops
- 300 g Scallops
- 2 tbsp olive oil
- Salt to taste
- Pepper to taste
For Serving
- 1/2 cup Pesto sauce
- 1/2 lemon Zest
- 1 tbsp Flat leaf parsley
Ingredients
For Bell Peppers
For Scallops
For Serving
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|
Instructions
- For the scallops: Pat scallops dry with a paper towel, and sprinkle with salt and pepper. Press Sauté on the Instant Pot, Normal heat. Once HOT, drizzle in the olive oil. Add scallops to hot oil, and cook undisturbed until golden brown - about 2 minutes. Flip and cook until cooked through, 1 to 2 more minutes. Take out of the pot and set aside covered.
- For the bell peppers: Press Sauté on Instant Pot, Normal heat. Once hot, drizzle in the olive oil and add the peppers. Season with salt and pepper.
- Sauté the peppers, stirring and turning frequently, until the pepper skins start to blister and turn brown in spots.
- Add the water, Italian seasoning, and salt and pepper to taste. Cover the pot with the glass lid accessory and cook for 1 minute so the peppers steam.
- Stir once more and take out of the inner pot. Set aside.
- Serve the dish by plating the scallops and bell peppers together. Add pesto and garnish with lemon zest and flat leaf parsley.