Poached Scallops With Tarragon Vinaigrette

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 cup dry wine
• 1 cup fish stock (or 1/2 cup bottled clam juice mixed with 1/2 cup water)
• 1 small shallot, minced
• 1 lb sea scallops, muscles discarded
• 1/2 teaspoon arrowroot, dissolved in
• 1 teaspoon cold water
• 3 tablespoons extra virgin olive oil
• 2 tablespoons tarragon vinegar or 2 tablespoons wine vinegar
• salt & freshly ground black pepper
• 1 lb green beans
• 1 medium tomato (peeled, seeded and finely chopped)
• 2 teaspoons finely chopped tarragon

Recipe

• 1 in a skillet, bring the wine, fish stock and shallot to a boil. add the scallops in a single layer and simmer over moderate heat, turning once, until cooked through, about 5 minutes.
• 2 transfer the scallops to a plate and keep warm.
• 3 bring 1/2 cup of the poaching liquid to a boil in a saucepan.
• 4 whisk in the dissolved arrowroot and cook over moderate heat until slightly thickened. remove from the heat, whisk in the oil and vinegar and season with salt and pepper.
• 5 in a large pot of boiling salted water, cook the green beans just until tender, about 6 minutes. drain.
• 6 spread the beans on 4 plates. thickly slice the scallops and set them on the beans. drizzle with the vinaigrette, garnish with the tomato and tarragon and serve.