Poached Scallops with Tarragon Vinaigrette Recipe

Name: Poached Scallops with Tarragon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dry white wine; 1 cup fish stock, or 1/2 cup bottled clam juice mixed with 1/2 cup water; 1 small shallot, minced; 1 pound 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 white wine vinegar; Salt and freshly ground pepper; 1 pound green beans; 1 medium tomatopeeled, seeded and finely chopped; 2 teaspoons finely chopped tarragon

Servings: persons

1 cup dry white wine
1 cup fish stock, or 1/2 cup bottled clam juice mixed with 1/2 cup water
1 small shallot, minced
1 pound 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 white wine vinegar
Salt and freshly ground pepper
1 pound green beans
1 medium tomatopeeled, seeded and finely chopped
2 teaspoons finely chopped tarragon

1
In a skillet, bring the wine, fish stock and shallot to a boil.
2
Add the scallops in a single layer and simmer over moderate heat, turning once, until cooked through, about 5 minutes.
3
Transfer the scallops to a plate and keep warm.
4
Bring 1/2 cup of the poaching liquid to a boil in a saucepan.
5
Whisk in the dissolved arrowroot and cook over moderate heat until slightly thickened.
6
Remove from the heat, whisk in the oil and vinegar and season with salt and pepper.
7
In a large pot of boiling salted water, cook the green beans just until tender, about 6 minutes.
8
Drain.
9
Spread the beans on 4 plates.
10
Thickly slice the scallops and set them on the beans.
11
Drizzle with the vinaigrette, garnish with the tomato and tarragon and serve.

143

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup dry white wine, 1 cup fish stock, or 1/2 cup bottled clam juice mixed with 1/2 cup water, 1 small shallot, minced, 1 pound sea scallops, muscles discarded, and more.

Yes, Poached Scallops with Tarragon Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Poached Scallops with Tarragon Vinaigrette

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