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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 tablespoons unsalted butter |
1 onion, sliced |
1 teaspoon salt |
4 garlic cloves, roughly chopped |
3 ounces achiote paste |
1/2 cup white vinegar |
2 tablespoons tomato paste |
2 cups fish stock or clam juice |
1 1/2 teaspoons black peppercorns, crushed |
2 pounds sea scallops, muscle removed, or rock shrimp |
1/2 cup capers |
Directions:
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 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.
2. Transfer the sauce to a blender and puree. Pass through a strainer. The sauce keeps up to 4 days
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.
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