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You know those beautiful, sophisticated jumbo sea scallops you like to order in restaurants but wouldn’t dare try making yourself for fear of messing them up? Well I’m here to report you can make them at home and have a complete success! This method yields fantastically tender scallops with a savory teriyaki-inspired sauce. No more worries; you got this!
Excerpted from: Paleo Cooking with Your Instant Pot by Jennifer Robins, Page Street Publishing Co. 2017. Photo credit: Jennifer Robins.
Further Food Commentary:
Scallops are a wonderful source of many nutrients! Like many fish and seafood, they are rich in micronutrients like B12 and omega-3's. B12 is important to remember to get your full intake of since being deficient can cause anemia. Additionally, omega-3's have been proven to improve heart health and prevent heart attacks and strokes. Yum!
Instant Pot Teriyaki Jumbo Scallops (Paleo)
Jennifer Robins
Rated 5.0 stars by 1 users
Cuisine
Paleo
Servings
3
Prep Time
5 minutes
Cook Time
10 minutes
Calories
270
You know those beautiful, sophisticated jumbo sea scallops you like to order in restaurants but wouldn’t dare try making yourself for fear of messing them up? Well I’m here to report you can make them at home and have a complete success! This method yields fantastically tender scallops with a savory teriyaki-inspired sauce. No more worries; you got this!
Excerpted from: Paleo Cooking with Your Instant Pot by Jennifer Robins, Page Street Publishing Co. 2017. Photo credit: Jennifer Robins.
Ingredients
- 1 tablespoon avocado oil
- 1 pound jumbo sea scallops, fresh or thawed from frozen
- ½ cup coconut aminos
- 3 tablespoons 100% maple syrup
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- ½ teaspoon sea salt
- To garnish: Fresh minced chives
Directions
To begin, pour your tablespoon of avocado oil into the stainless steel bowl and press the Sauté button on your Instant Pot.
- Sear the scallops for about a minute on each side.
- While they cook, quickly whisk together your remaining ingredients leaving the chives out to use as a garnish.
- Pour the sauce over the scallops and secure the lid.
- Press the Warm/Cancel button and secure the pressure valve.
- Now press the Steam button, and then the “-” button until the display reads 2 minutes. Allow the scallops to steam.
- Quick-release the pressure valve and remove the lid once safe to do so. Remove the scallops and set aside. If your sauce is too thin, simply press the Sauté button and allow the sauce to reduce, usually taking only a few minutes. If you wish to serve with a thinner sauce, ladle the sauce, as is, over your scallops.
- Serve with minced chives to garnish.
Recipe Note
** Alternative: If making in a slow cooker, combine all of the ingredients and cook on high for 30–35 minutes. The sauce may need to be reduced in a saucepan or on the stove top if too thin.
Nutrition
Nutrition
- per serving
- Calories
- 270
- Fat
- 6 grams
- Saturated Fat
- 1 grams
- Monounsaturated Fat
- 3 grams
- Polyunsaturated Fat
- 1 grams
- Cholesterol
- 47 milligrams
- Sodium
- 1519 milligrams
- Potassium
- milligrams
- Carbs
- 26 grams
- Fiber
- 0 grams
- Sugar
- 21 grams
- Protein
- 25 grams
- Vitamin C
- milligrams
- 0%
- Vitamin A
- milligrams
- 3%
- Iron
- milligrams
- 5%
- Calcium
- milligrams
- 2%
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1 comment
Leave a commentHi! Great recipe; I made one change, as I’m fond of a more soy-sauce enhanced Teriyaki sauce and usually make my own anyway— I left out the salt and coconut aminos and added soy sauce a little at a time, tasting along the way. It came out to my tastes pretty good at 2 tbsp, but your mileage may vary. I really liked the maple syrup flavor on the scallops, I wouldn’t have considered that! Tasty; thank you!