Seared Scallops with Pesto and Pan Roasted Bell Peppers
Servings Prep Time
2servings 10minutes
Cook Time
30minutes
Servings Prep Time
2servings 10minutes
Cook Time
30minutes
Ingredients
For Bell Peppers
  • 2tbsp olive oil
  • 1/2pc Red Bell Peppercut into 1/4 inch strips
  • 1/2pc Green bell peppercut into 1/4 inch strips
  • 1/2pc Yellow bell peppercut into 1/4 inch strips
  • 2tbsp Water
  • 1/2tsp Dried Italian seasoning
  • Saltto taste
  • Pepperto taste
For Scallops
  • 300g Scallops
  • 2tbsp olive oil
  • Saltto taste
  • Pepperto taste
For Serving
  • 1/2cup Pesto sauce
  • 1/2lemon Zest
  • 1tbsp Flat leaf parsley
Instructions
  1. 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.
  2. 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.
  3. Sauté the peppers, stirring and turning frequently, until the pepper skins start to blister and turn brown in spots.
  4. 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.
  5. Stir once more and take out of the inner pot. Set aside.
  6. Serve the dish by plating the scallops and bell peppers together. Add pesto and garnish with lemon zest and flat leaf parsley.