Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 586.42 Kcal (2455 kJ) | ||
| Calories from fat | 219.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.34g | 37% | |
|---|---|---|---|
| Cholesterol | 79.57mg | 27% | |
| Sodium | 860.97mg | 36% | |
| Potassium | 862.73mg | 18% | |
| Total Carbs | 56.76g | 19% | |
| Sugars | 33.81g | 135% | |
| Dietary Fiber | 5.76g | 23% | |
| Protein | 30.66g | 61% | |
| Vitamin C | 19.5mg | 32% | |
| Iron | 3.5mg | 20% | |
| Calcium | 103.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 142.18 Kcal (595 kJ) | ||
| Calories from fat | 53.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.9g | 37% | |
|---|---|---|---|
| Cholesterol | 19.29mg | 27% | |
| Sodium | 208.75mg | 36% | |
| Potassium | 209.17mg | 18% | |
| Total Carbs | 13.76g | 19% | |
| Sugars | 8.2g | 135% | |
| Dietary Fiber | 1.4g | 23% | |
| Protein | 7.43g | 61% | |
| Vitamin C | 4.7mg | 32% | |
| Iron | 0.9mg | 20% | |
| Calcium | 25.1mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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