Poached Achiote Scallops

• 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

1. Melt the butter in a medium saucepan over moderate heat.
2. Saute the onions with the salt until caramelized, about 10 minutes.
3. Add the garlic and achiote paste and cook 5 minutes, stirring frequently with a wooden spoon to avoid scorching.
4. Add the tomato paste and pour in the fish stock or clam juice and boil 5 minutes longer.
5. Stir in the pepper and vinegar and remove from the heat.
6. Transfer the sauce to a blender and puree.
7. Pass through a strainer.
8. The sauce keeps up to 4 days
9. To finish, pour the sauce into a large skillet.
10. Bring to a boil over high heat.
11. Stir in the scallops or shrimp, reduce the heat to medium and cook 3 to 5 minutes.
12. Serve over a bed of white rice and garnish with the capers.

unsalted butter, onion, salt, garlic, achiote paste, white vinegar, tomato paste, fish stock, black peppercorns, shrimp, capers

Taken from www.foodnetwork.com/recipes/poached-achiote-scallops-recipe.html (may not work)