Try this Scallops Poached in Achiote Sauce recipe, or contribute your own.
Suggest a better description* 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
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Serving Size: 1 Serving (506g) | ||
Recipe Makes: 4 servings | ||
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Calories: 660 | ||
Calories from Fat: 632 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 70.2g | 94 % | |
Saturated Fat 44g | 220 % | |
Monounsaturated Fat 18.2g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 184.3mg | 57 % | |
Sodium 386.4mg | 13 % | |
Potassium 456.8mg | 12 % | |
Total Carbohydrate 5.7g | 2 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 4.3g | ||
Protein 4.6g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 660
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