Scallops Poached in Achiote Sauce

2015-09-12
  • Yield : 4 to 6 servings
  • Prep Time : 30m
  • Cook Time : 30m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • Sgroppino

  • Smashed Potatoes with Chives

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

Method

Step 1

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.

Step 2

Transfer the sauce to a blender and puree. Pass through a strainer. The sauce keeps up to 4 days.

Step 3

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.

Leave a Reply

Your email address will not be published. Required fields are marked *