Best Poached Achiote Scallops Recipes

Scallops Poached in Achiote Sauce image

Provided by Food Network

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

4 tablespoons unsalted butter
1 onion, sliced
1 teaspoon salt
4 garlic cloves, roughly chopped
3 ounces achiote paste
2 tablespoons tomato paste
2 cups fish stock or clam juice
1 1/2 teaspoons black peppercorns, crushed
1/2 cup white vinegar
2 pounds sea scallops, muscle removed, or rock shrimp
1/2 cup capers or Pickled Red Onions (recipe below) for garnish

Steps:

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 achieve 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 or pickled onions.

Poached Achiote Scallops image

Provided by Food Network

Categories main-dish

Yield 4 - 6 servings

Number Of Ingredients 11

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

Steps:

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.