Spicy Scallops with Tomatoes over Couscous

Israeli couscous is also called pearl couscous. It is larger than fine-grained Moroccan-style couscous and has a wonderfully toothsome, chewy texture when cooked.

PREP TIME: 20 minutes

FUNCTION: Sauté (Normal); Pressure/Manual (High)

CLOSED POT TIME: 10 minutes

TOTAL TIME: 30 minutes

RELEASE: Quick

SERVES: 4

• 1 pound sea scallops
• Kosher salt
• Black pepper
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 10-ounce can diced tomatoes with green chiles
• 1 8-ounce can tomato sauce
• 2 tablespoons fresh lime juice
• 4 cups hot cooked Israeli couscous
• 1 jalapeño pepper, thinly sliced
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons sliced green onion

PREP

Pat the scallops dry and lightly season with salt and black pepper.

Select sauté on the Instant Pot® and adjust to normal. Add olive oil. When oil is hot, add scallops and garlic. Cook scallops, without moving, for 1 minute or just until golden brown on bottom. Turn scallops over and repeat. (The scallops will not be cooked through at this point.) Press cancel.

Add the tomatoes and tomato sauce to the pot. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 1 minute. When cooking is complete, use a quick release to depressurize.

SERVE

Stir in lime juice. Serve the scallops and cooking liquid over the couscous. Top with jalapeño slices, cilantro, and green onion.