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Recipe courtesy of Mary Sue Milliken and Susan Feniger

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Total:: 1 hr
Prep:: 30 min
Cook:: 30 min

Yield:: 4 to 6 servings

Level:: Easy

Ingredients

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

Directions

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 achieve 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 capers or pickled onions.

My Private Notes

Name: Scallops Poached in Achiote Sauce
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 to 6 servings
Cuisine: mexican
Ingredients: 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