Instructions: In pressure cooker, heat oil. Add bacon, onions, and garlic and saute in hot oil 2 mins. Add celery, carrots, and parsley. Cook 1 minute. Stir in clam juice, lemon juice, sherry, tomatoes, salsa, brown sugar, salt, pepper flakes, cayenne, paprika, thyme, and bay leaves. Stir well. Secure lid.

Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 2 mins. Release pressure accdg. to manufacturers directions. Remove lid.

Stir mushrooms, bell pepper, olives, scallops, and shrimp into tomato mixture. Stir well. Secure lid. Over high heat, develop steam to med.

pressure. Reduce heat to maintain pressure and cook 2 mins. Release pressure as quickly as possible accdg. to manufacturers directions. Remove lid.

Gently stir seafood mixture. Discard bay leaves. Combine butter and potato starch, blending to paste consistency. Add 1 tbsp at a time to seafood mixture, stirring to blend, and cook over med. heat 1 min.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.