Instant Pot Seared Scallops in Thai Red Curry
- 1 tbsp olive oil
- 1/2 cup Thai red curry paste
- 1/2 tsp nutmeg powder
- 1 tsp soy sauce
- 1 pound scallops
- 1 cup coconut milk
- 1/2 tsp salt
- 1 tsp vinegar
- 1 tsp curry powder
- 3 stalks lemon grass bulb
- 1½ cup fish broth
Put the olive oil and scallops in the Instant Pot and select “Sauté”.
Sauté for 3 minutes and dish out the scallops.
Add all the remaining ingredients and lock the lid.
Set the Instant Pot to “Manual” and “High Pressure” for about 6 minutes.
Release the pressure quickly and dish out and top with seared scallops.
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