Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Unsalted butter

  2. 1 Onion - sliced

  3. 1 teaspoon 5ml Salt

  4. 4 Garlic cloves - roughly chopped

  5. 3 oz 85g Achiote paste

  6. 1/2 cup 118ml White vinegar

  7. 2 tablespoons 30ml Tomato paste

  8. 2 cups 474ml Fish stock or clam juice

  9. 1 1/2 teaspoons 7 1/2ml Black peppercorns - crushed

  10. 2 lbs 908g / 32oz Sea scallops - muscle removed (or 2 lbs rock shrimp) Hot cooked rice

  11. 1/2 cup 118ml Capers

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. This recipe yields 4 to 6 servings.


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