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Instant Pot Seared Scallops in Thai Red Curry
Course
Main Course
Cuisine
Thai
Prep Time
12
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
22
minutes
minutes
Servings
4
Calories
259
kcal
Author
Corrie
Ingredients
1
tablespoon
olive oil
½
cup
Thai red curry paste
½
teaspoon
nutmeg powder
1
teaspoon
soy sauce
1
pound
scallops
1
cup
coconut milk
½
teaspoon
salt
1
teaspoon
vinegar
1
teaspoon
curry powder
3
stalks
lemon grass bulb
1½
cup
fish broth
Instructions
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.
Nutrition
Calories:
259
kcal
|
Carbohydrates:
8
g
|
Protein:
15
g
|
Fat:
18
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
27
mg
|
Sodium:
827
mg
|
Potassium:
369
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
4666
IU
|
Vitamin C:
3
mg
|
Calcium:
62
mg
|
Iron:
3
mg