Poached Scallops with Tarragon Vinaigrette
- SERVINGS: 4
- 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
- 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. Transfer the scallops to a plate and keep warm.
- Bring 1/2 cup of the poaching liquid to a boil in a saucepan. 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.
- In a large pot of boiling salted water, cook the green beans just until tender, about 6 minutes. Drain.
- 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.
A California Sauvignon Blanc will balance the vinaigrette's bite.
Add a Comment
Congratulations to Mei Lin, winner of Top Chef Season 12.