Poached Scallops with Tarragon Vinaigrette

1. 1

   In a skillet, bring the wine, fish stock and shallot to a boil.

2. 2

   Add the scallops in a single layer and simmer over moderate heat, turning once, until cooked through, about 5 minutes.

3. 3

   Transfer the scallops to a plate and keep warm.

4. 4

   Bring 1/2 cup of the poaching liquid to a boil in a saucepan.

5. 5

   Whisk in the dissolved arrowroot and cook over moderate heat until slightly thickened.

6. 6

   Remove from the heat, whisk in the oil and vinegar and season with salt and pepper.

7. 7

   In a large pot of boiling salted water, cook the green beans just until tender, about 6 minutes.

8. 8

   Drain.

9. 9

   Spread the beans on 4 plates.

10. 10

    Thickly slice the scallops and set them on the beans.

11. 11

    Drizzle with the vinaigrette, garnish with the tomato and tarragon and serve.

* Per serving · 4 servings · Values may vary.