Scallops Poached In Achiote Sauce

The weaknesses we see in the people of the Bible are the very weaknesses we ought to recognize in ourselves. Like Eve, who ate the forbidden fruit, we are vulnerable to temptation when we act on our own. Like Abraham, who lied about his wife to save his neck, we are vulnerable to temptation when we are scared. Like David, who slept with Bathsheba while his men were off to war, we are vulnerable to temptation when we are idle. Like Elijah, who wanted God to end his life, we are vulnerable to temptation when we are exhausted. Like Peter, who denied his Lord even after he promised to die for him, we are vulnerable to temptation when we are overconfident. In other words, we are vulnerable to temptation practically all the time.

Philip Graham Ryken

CATEGORY	CUISINE	TAG	YIELD
Seafood	Niger	Toohot08	4	Servings

INGREDIENTS

4	T	Unsalted butter
1		Onion, sliced
1	t	Salt
4		Garlic cloves, roughly
		chopped
3	oz	Achiote paste
2	T	Tomato paste
2	c	Fish stock or clam juice
1 1/2	t	Black peppercorns, crushed
1/2	c	White vinegar
2	lb	Sea scallops, muscle removed
		or rock shrimp
		Hot cooked white rice, for
		serving
		=== GARNISH ===
1/2	c	Pickled Red Onions, see *
		Note
		or 1/2 cup capers

INSTRUCTIONS

Note: See the Pickled Red Onions recipe which is included in this
collection.  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 Pickled Red Onions or capers.
This recipe yields 4  to 6 servings.  Recipe Source: TOO HOT TAMALES
with Susan Feniger and Mary Sue  Milliken From the TV FOOD NETWORK -
(Show # TH-6183 broadcast  02-13-1997) Downloaded from their Web-Site -
http://www.foodtv.com  Formatted for MasterCook by MR MAD, aka Joe
Comiskey -  jpmd44a@prodigy.com  02-23-1997  Recipe by: Susan Feniger
and Mary Sue Milliken  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Conviction of sin is God’s way of inviting you to restore fellowship with Him.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 202 Calories From Fat: 106 Total Fat: 12.3g Cholesterol: 30.5mg Sodium: 954.8mg Potassium: 365.3mg Carbohydrates: 21.7g Fiber: 3.4g Sugar: 2.7g Protein: 4.5g