Poached Achiote Scallops

Recipe Ingredients

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

Recipe Instructions

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 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-1E12 broadcast 01-22-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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