Poached Scallops with Tarragon Vinaigrette

Name: Poached Scallops with Tarragon Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons arrowroot dissolved in 1 teaspoon cold water; 237 milliliters dry white wine; 237 milliliters fish stock, or 1/2 cup bottled clam juice mixed with 1/2 cup water; 454 grams green beans; 3 Tbsps extra-virgin olive oil; 4 servings Salt and freshly ground pepper; 454 grams sea scallops, muscles discarded; 1 small shallot, minced; 2 teaspoons finely chopped tarragon; 1 medium tomatopeeled, seeded and finely chopped; 2 Tbsps tarragon vinegar or white wine vinegar

If $2.22 per serving falls in your budget, Poached Scallops with Tarragon Vinaigrette might be a tremendous gluten free, primal, and vegan recipe to try. This recipe serves 4. One serving contains 203 calories, 4g of protein, and 11g of fat. If you have arrowroot, salt and pepper, fish stock, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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

Ingredients you will need

Fish Stock

Shallot

Wine

Equipment you will use

Frying Pan

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

Ingredients you will need

Scallops

Transfer the scallops to a plate and keep warm.

Ingredients you will need

Scallops

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

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Sauce Pan

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

Ingredients you will need

Arrowroot

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Whisk

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

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Salt And Pepper

Vinegar

Cooking Oil

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Whisk

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

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Green Beans

Water

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Pot

Drain.

Spread the beans on 4 plates. Thickly slice the scallops and set them on the beans.

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Scallops

Spread

Beans

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

Ingredients you will need

Vinaigrette

Tarragon

Tomato

Equipment

Ingredients

Servings:

1teaspoons

arrowroot dissolved in 1 teaspoon cold water 237milliliters

dry white wine 237milliliters

fish stock, or 1/2 cup bottled clam juice mixed with 1/2 cup water 454grams

green beans 3Tbsps

extra-virgin olive oil 4servings

Salt and freshly ground pepper 454grams

sea scallops, muscles discarded 1small

shallot, minced 2teaspoons

finely chopped tarragon 1medium

tomatopeeled, seeded and finely chopped 2Tbsps

tarragon vinegar or white wine vinegar

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops works really well with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. You could try La Crema Russian River Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 28 dollars per bottle.