Sea Best


This simple dish sparks joy and comfort in a snap. Seafood lovers, this decadent, instant pot seafood dish makes a great addition to any menu.


1/2lb Sea Best® Bay Scallops
1lb Sea Best Shrimp, medium, peeled and deveined
2tablespoons olive oil, divided, plus a little extra for drizzling
1small sweet yellow onion, finely chopped
4garlic cloves, finely minced, divided
1teaspoon dried oregano
1 1/2cups uncooked Arborio rice
1/4cup white wine
3cups reduced-sodium chicken broth
1/2cup Parmesan cheese, divided
fresh parsley, chopped, for garnishd
salt and pepper to taste


  • Put 1 tablespoon olive oil in Instant Pot and select sauté setting. Add onion and cook for 4-5 minutes, until onion is translucent and tender.
  • Add garlic and the oregano; cook for 1 minute.
  • Add rice; stir and cook for 2 minutes.
  • Add wine and stir until absorbed; deglaze bottom of pot.
  • Add broth and ¼ cup Parmesan. Lock lid on Instant Pot and ensure that vent is sealed. Select manual setting, adjust pressure to high, and set timer for 9 minutes.
  • While risotto is cooking, sauté the scallops: Heat remaining 1 Tbsp. olive oil in large skillet over high heat. Add scallops to hot oil and cook them undisturbed until golden brown (about 2 minutes). Flip scallops and cook until cooked through (about 1-2 minutes). Set aside.
  • When Instant Pot timer goes off, turn vent to quick-release to allow the pressure to normalize. Open lid carefully. Stir in shrimp and let the risotto stand, until the shrimp are pale pink and cooked through (about 2 minutes).
  • Serve risotto in bowls. Top risotto with seared scallops and remaining Parmesan and parsley. Drizzle with a little olive oil and add salt and pepper, to taste.
  • Recipe courtesy of