Scallops Poached In Achiote Sauce

Recipe Ingredients

4 tablespoons	60ml	Unsalted butter
1		Onion - sliced
1 teaspoon	5ml	Salt
4		Garlic cloves - roughly chopped
3 oz	85g	Achiote paste
2 tablespoons	30ml	Tomato paste
2 cups	474ml	Fish stock or clam juice
1 1/2 teaspoons	7.5ml	Black peppercorns - crushed
1/2 cup	118ml	White vinegar
2 lbs	908g / 32oz	Sea scallops - muscle removed
		(or rock shrimp)
		Hot cooked white rice - for serving
		Garnish
1/2 cup	31g / 1.1oz	Pickled Red Onions - see * Note
		(or 1/2 cup capers)

Recipe Instructions

* 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.

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 - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.