Scallops Poached in Achiote Sauce

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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

1 1/2 teaspoons black peppercorns, crushed

1/2 cup white vinegar

2 pounds sea scallops, muscle removed, or rock shrimp

1/2 cup capers or Pickled Red Onions (recipe below) for garnish