Actually, this starts out more like a soup and becomes rather porridge-like the next day (thanks to the barley and potato). But it's got both bacon and scallops (which are unclean according to Kosher law), so it's an Abomination (tm).

You can probably do this without the pressure cooker, but it will take a lot longer... Full recipe after the break.

Ingredients:

• 1/2 lb bacon. Cut the rashers into bite-sized pieces.
• 1 medium onion, diced
• 1/2 c diced carrot
• 1/2 c diced celery
• 1 can whole peeled tomatoes
• 2 medium russet potatoes, cut into rough 1-inch cubes or so
• 1 qt chicken broth or stock
• 1 c pearl barley
• 6-8 oz bay scallops (fresh or previously frozen)

Assembly

Put an un-lidded pressure cooker on medium-high heat and add the bacon. Fry, stirring occasionally, until the bacon is soft-cooked (not going for crispy bacon here).

Add the mirepoix (onions/carrots/celery) and a pinch of salt and cook until the onions are translucent.

Open the tomatoes and roughly cut them in the can (no need messing up a cutting board for them) and add the whole can (juice and all) into the mix. Stir in the potatoes, the stock, and the barley.

Put on the pressure cooker lid and bring to pressure according to your manufacturer's instructions. Once at pressure, back off the heat until the pressure cooker is making a bare hiss. Maintain for 18 minutes.

Depressurize your cooker according to manufacturer's instructions (I prefer using the steam release for this) and open. Assuming that the soup is still boiling (it should be), keep off the heat and add the scallops and stir. Let the scallops cook in the leftover heat for 5 minutes (there will be plenty of heat left to cook the tiny bay scallops) before serving.

Add a garnish of parsley and/or a squeeze of lemon at the table. Leftovers will become quite thick, so making this the night before and using as a hearty lunch isn't a bad idea.