Poached Scallops With Tarragon Vinaigrette

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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 tomato—peeled, seeded and finely chopped

2 teaspoons finely chopped tarragon

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