Achiote Scallops

By JimMac

Ingredients

• 4 tbl Unsalted butter
• 1 x Onion sliced
• 1 tsp Salt
• 4 x Garlic cloves roughly chopped
• 3 oz Achiote paste
• 1/2 cup White vinegar
• 2 tbl Tomato paste
• 2 cup Fish stock or clam juice
• 1 1/2 tsp Black peppercorns crushed
• 2 lb Sea scallops muscle removed
• (or 2 lbs rock shrimp)
• Hot cooked rice
• 1/2 cup Capers

Preparation

Step 1

How to cook :

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.