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. Author - Toula Patsalis Posted to MM-Recipes Digest by "Robert Ellis"
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|Serving Size: 1 Serving (307g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 89 (45%)|
|Amt Per Serving||% DV|
|Total Fat 9.9g||13 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 1g|
|Cholesterol 39.9mg||12 %|
|Sodium 217.5mg||8 %|
|Potassium 490.7mg||13 %|
|Total Carbohydrate 14.1g||4 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 11.5g|
|Protein 14g||20 %|
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Calories per serving: 199
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