In a small saucepan over medium heat, melt butter then add in shallots. Cook until the shallots start to brown, then add the wine and simmer over medium-high heat until the wine is reduced to roughly 1/2 cup. Lower the heat and the clam juice, then cook until the liquid is reduced to 1/2 cup.
In a food processor, purée the sun-dried tomatoes with the garlic until nearly smooth. (If you prefer less of a garlic taste, cook the garlic along with the shallots in the red wine sauce, then purée with the tomatoes.) Add the olives and pulse to combine, then add 2 tablespoons of olive oil. Discard the shallots from the wine reduction, then add the reduction to the paste and pulse to combine. Serve with any white fish or chicken, or keep in an air-tight container in the refrigerator for up to 1 week.
Place enough flour in a shallow plate to cover it completely, then add salt and pepper to taste. Place a filet of skate in the plate so that it is completely covered in a light layer of flour. Pan-fry it in a hot pan with olive oil, about 3 minutes on each side. Repeat with each filet. (As the man at the fish market said to me, "Skate and pinot noir are a match made in heaven.")