Scallops poached in achiote sauce

Yield: 4 servings

Measure Ingredient
4 tablespoons Unsalted butter
1 Onion; sliced
1 teaspoon Salt
4 Garlic cloves; roughly chopped
3 ounces Achiote paste
2 tablespoons Tomato paste
2 cups Fish stock or clam juice
1½ teaspoon Black peppercorns; crushed
½ cup White vinegar
2 pounds Sea scallops; muscle removed
(or rock shrimp)
Hot cooked white rice; for serving
=== GARNISH ===
½ cup Pickled Red Onions; see * Note
(or 1/2 cup capers)

* Note: See the “Pickled Red Onions” recipe which is included in this collection.

Melt the butter in a medium saucepan over moderate heat. Saute the onions with the salt until caramelized, about 10 minutes. Add the garlic and achiote paste and cook 5 minutes, stirring frequently with a wooden spoon to avoid scorching. Add the tomato paste and pour in the fish stock or clam juice and boil 5 minutes longer. Stir in the pepper and vinegar and remove from the heat. Transfer the sauce to a blender and puree. Pass through a strainer. The sauce keeps up to 4 days. To finish, pour the sauce into a large skillet. Bring to a boil over high heat. Stir in the scallops or shrimp, reduce the heat to medium and cook 3 to 5 minutes. Serve over a bed of white rice and garnish with the Pickled Red Onions or capers. This recipe yields 4 to 6 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6183 broadcast 02-13-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

02-23-1997

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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