Imagine a dish that transports you straight to the vibrant coastal regions of Mexico with just one bite! These succulent scallops, bathed in a rich, fiery achiote sauce, are about to revolutionize your seafood game. Forget boring, bland seafood recipes - this mouthwatering creation combines the delicate sweetness of perfectly poached scallops with the bold, earthy warmth of traditional achiote, promising a culinary experience that will make your taste buds dance with excitement!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb scallops
- 1/4 cup achiote paste
- 1 cup chicken broth
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Begin by gathering all your ingredients: 1 lb of scallops, 1/4 cup of achiote paste, 1 cup of chicken broth, 1 tablespoon of olive oil, and salt to taste.
- In a medium saucepan, heat the olive oil over medium heat. Allow the oil to warm for about 1 minute, ensuring it does not smoke.
- Add the achiote paste to the saucepan and stir it with the olive oil, cooking for about 2 minutes. This will help to release the flavors of the achiote.
- Gradually pour in the chicken broth while continuously stirring to combine with the achiote paste. Bring the mixture to a gentle simmer.
- Once the sauce is simmering, season with salt to taste. Adjust according to your preference, keeping in mind that the chicken broth may already contain some salt.
- Carefully add the scallops to the simmering achiote sauce. Ensure they are evenly distributed in the pan.
- Poach the scallops in the sauce for about 3-4 minutes, or until they are opaque and cooked through. Be careful not to overcook them, as they can become tough.
- Once the scallops are cooked, remove the saucepan from heat. Allow the scallops to rest in the sauce for a minute to absorb the flavors.
- To serve, plate the scallops and spoon the achiote sauce over the top. Garnish with fresh herbs or lime wedges if desired.
- Enjoy your Scallops Poached in Achiote Sauce as a delightful appetizer or main dish, paired with rice or tortillas.
Tips
- • Choose fresh, dry-packed scallops for the best texture and flavor. Avoid wet-packed scallops that can become watery. • Pat scallops completely dry with paper towels before cooking to ensure a beautiful, light sear and prevent steaming. • Watch cooking time carefully - scallops cook quickly and can become rubbery if overcooked. 3-4 minutes is the sweet spot. • For an extra flavor boost, consider adding a splash of white wine or a squeeze of fresh lime juice to the achiote sauce. • Use a wide pan to ensure scallops are not overcrowded, allowing them to poach evenly in the sauce. • If you can't find achiote paste, you can substitute with a blend of paprika, cumin, and oregano for a similar flavor profile.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 3g
Protein: 20g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 35mg
