Scallops Poached In Achiote Sauce
| 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.
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Nutrition (calculated from recipe ingredients)
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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