ACHIOTE SAUCE
Steps:
- In a medium saucepan, over medium-low heat melt the butter. Cook the onions until soft and translucent, 12 to 15 minutes. Stir in the garlic and tomato and Achiote paste and cook an additional 3 to 5 minutes, stirring frequently. Add the chicken stock, salt and black pepper. Bring to a boil, reduce to a simmer and cook, stirring and skimming frequently, 12 to 15 minutes. Add the vinegar and cook at end for 2 to 3 minutes. Puree in a blender or food processor. Store in refrigerator 2 to 3 days.
CREAMY PAN-ROASTED SCALLOPS WITH FRESH TOMATOES
In this homage to a classic dish at Grand Central Oyster Bar in New York, scallops are quickly poached in a creamy, piquant tomato sauce that's spiked with Worcestershire and celery seed. If you want to work a little ahead, you can make the sauce through Step 2, and leave it in the pan, covered for an hour or two. Reheat it before adding the scallops in Step 3. Then serve the scallops right away, with some bread or rice to soak up every last drop of the herby, savory sauce.
Provided by Melissa Clark
Categories seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.
- Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
- Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.
SEA SCALLOPS POACHED IN WHITE WINE
Steps:
- For 1 1/2 pounds whole scallops. Simmer 1/2 tablespoon minced shallots for 3 minutes with 1/3 cup each of dry white French vermouth and water plus 1/2 teaspoon salt and a small imported bay leaf. Then add the scallops and simmer 1 1/2 to 2 minutes, just until lightly springy to the touch. Remove from heat and let cool in the liquid at least 10 minutes, to pick up its flavor. Remove scallops, discard bay leaf, and rapidly boil down liquid until almost syrupy.
- serving suggestions: fines herbes
- Stir fresh minced parsley and/or dill, tarragon or chives into the reduced liquid, and briefly reheat scallops, folding in, if you wish, a few tablespoons of heavy cream.
- provençal-with tomatoes
- Stir 1 1/2 cups peeled, seeded, juiced, and chopped fresh tomatoes (see box, page 30) and 1 large clove of minced garlic into the reduced liquid. Cover and simmer 5 minutes, then uncover and boil down rapidly to thicken. Season. Fold in the scallops and reheat briefly. Fold in minced parsley or other green herbs and serve.
- Note
- Simmering times for quartered sea scallops and bay scallops, 15 to 30 seconds; for calicos, bring just to the simmer.
ASIAN BROTH WITH POACHED SHRIMP, SCALLOPS, AND SOBA NOODLES
The main ingredients of this hearty Asian soup -- shrimp, scallops, and noodles -- were simmered in a broth of sake, shiitake mushrooms, and ginger.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 15
Steps:
- Heat oil in a stockpot over medium heat. Add garlic and scallion whites; cook about 3 minutes. Add mushrooms; stir to coat. Stirring occasionally, cook mushrooms until tender, about 3 minutes. Add sake; scrape up any browned bits on bottom of pan. Stir in grated ginger and any accumulated ginger juice. Add 8 cups water; bring to a boil.
- Reduce to a simmer; stir in chestnuts, snap peas, and cabbage. Add noodles; stir, and cook until al dente, about 8 minutes.
- Stir in scallops, shrimp, soy sauce, salt, and pepper. Cook until seafood is cooked through, about 3 minutes. Serve garnished with scallion greens.
Nutrition Facts : Calories 201 g, Cholesterol 67 g, Fat 4 g, Fiber 2 g, Protein 17 g
More about "scallops poached in achiote sauce recipes"
JULIA CHILD'S WINE POACHED SEA SCALLOPS POACHED …
Web Dec 18, 2016 To a large saucepan, add shallots, vermouth, water, salt, and bay leaf. Bring to a simmer for 3 minutes. Add the scallops and let …
From bigflavorstinykitchen.com
5/5 (2)Estimated Reading Time 3 minsServings 6
From bigflavorstinykitchen.com
5/5 (2)Estimated Reading Time 3 minsServings 6
- To a large saucepan, add shallots, vermouth, water, salt, and bay leaf. Bring to a simmer for 3 minutes. Add the scallops and let simmer 1 1/2 to 2 minutes, just until lightly springy to the touch.
- Remove from heat and let cool in the liquid at least 10 minutes, to pick up its flavor. Remove scallops, discard bay leaf, and rapidly boil down until almost syrupy.
- Stir in minced herbs, then return scallops to the liquid. Briefly reheat scallops, folding in heavy cream at the end.
- Note: Simmering times for quartered sea scallops and bay scallops, 15 to 30 seconds; for calicos, bring just to the simmer.
POACHED SCALLOPS IN SAFFRON BROTH | TRIED AND TRUE …
Web Jan 4, 2021 How to Make Poached Scallops in Saffron Broth: This recipe will surprise you because it’s incredibly easy to prepare but still packs a flavorful punch. First, prepare the saffron broth. Combine warm chicken …
From triedandtruerecipe.com
From triedandtruerecipe.com
SCALLOPS POACHED IN ACHIOTE SAUCE RECIPES
Web 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 …
From tfrecipes.com
From tfrecipes.com
SCALLOPS POACHED IN ACHIOTE SAUCE RECIPE | EAT YOUR BOOKS
Web Save this Scallops poached in achiote sauce recipe and more from Mesa Mexicana: Bold Flavors from the Border, Coastal Mexico, and Beyond to your own online collection at …
From eatyourbooks.com
From eatyourbooks.com
SCALLOPS IN ACHIOTE PASTE – RANCHO GORDO
Web 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 …
From ranchogordo.com
From ranchogordo.com
POACHED ACHIOTE SCALLOPS RECIPE
Web 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 …
From recipenode.com
From recipenode.com
POACHED ACHIOTE SCALLOPS - BIGOVEN
Web Poached Achiote Scallops recipe: Try this Poached Achiote Scallops recipe, or contribute your own. Add your review, photo or comments for Poached Achiote …
From bigoven.com
From bigoven.com
POACHED ACHIOTE SCALLOPS RECIPE | FOOD NETWORK
Web Summer Pasta with Grilled Eggplant Sauce. Skirt Steak Fajitas. Frozen Strawberry Lemonade Pie
From foodnetwork.cel02.sni.foodnetwork.com
From foodnetwork.cel02.sni.foodnetwork.com
SCALLOPS POACHED IN ACHIOTE SAUCE RECIPE | FOOD NETWORK
Web Summer Pasta with Grilled Eggplant Sauce. Skirt Steak Fajitas. Frozen Strawberry Lemonade Pie
From foodnetwork.cel02.sni.foodnetwork.com
From foodnetwork.cel02.sni.foodnetwork.com
SCALLOPS POACHED IN ACHIOTE SAUCE | RECIPE FINDER
Web 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, …
From recipe-finder.com
From recipe-finder.com
POACHED ACHIOTE SCALLOPS | BOTTOMLESS BITES
Web Ingredients. 1 1/2 teaspoons black peppercorns, crushed; 1 onion, sliced; 1 teaspoon salt; 1/2 cup capers; 1/2 cup white vinegar; 2 cups fish stock or clam juice
From bottomlessbites.com
From bottomlessbites.com
SCALLOPS POACHED IN ACHIOTE SAUCE - BIGOVEN
Web Scallops Poached in Achiote Sauce recipe: Try this Scallops Poached in Achiote Sauce recipe, or contribute your own. Add your review, photo or comments for Scallops …
From bigoven.com
From bigoven.com
SCALLOPS POACHED IN ACHIOTE SAUCE RECIPE - RECIPEOFHEALTH
Web Rate this Scallops Poached in Achiote Sauce recipe with 4 tbsp unsalted butter, 1 onion, sliced, 1 tsp salt, 4 garlic cloves, roughly chopped, 3 oz achiote paste, 2 tbsp tomato …
From recipeofhealth.com
From recipeofhealth.com
KITCHEN RIFFS: POACHED SCALLOPS
Web Jun 14, 2011 How to Use Poached Scallops. Although you can eat poached scallops as-is, they’re usually served with some type of sauce. When served warm, they go well with a beurre blanc or hollandaise …
From kitchenriffs.com
From kitchenriffs.com
13 BEST SAUCES FOR SCALLOPS (+ EASY RECIPES) - INSANELY GOOD
Web Nov 7, 2023 For flavorings, add lemon juice, garlic, chili flakes, and a glug of olive oil. While I’m sure it’s obvious, you also need the two sauce musts: salt and pepper. 2. Garlic …
From insanelygoodrecipes.com
From insanelygoodrecipes.com
BEST SCALLOPS POACHED IN ACHIOTE SAUCE RECIPES - RECIPERT.COM
Web In a medium saucepan, over medium-low heat melt the butter. Cook the onions until soft and translucent, 12 to 15 minutes. Stir in the garlic and tomato and Achiote paste and …
From recipert.com
From recipert.com
You'll also love