Poached Achiote Scallops

Directions

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