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Fillet Of Sole Stuffed with Shrimp and Scallops Recipe
|Red bell peppers||2|
|Olive oil||2 Tablespoon|
|Onion||1 Medium, chopped|
|Garlic||2 Clove (10 gm), minced|
|White wine||1 Cup (16 tbs)|
|Swimming scallops in the shell/4 ounces bulk raw scallops||1 Pound (Singing)|
|Medium shrimp||4 Ounce, peeled, deveined|
|Pine nuts||1⁄4 Cup (4 tbs)|
|Bread crumbs||1⁄4 Cup (4 tbs)|
|Minced cilantro||2 Tablespoon|
|Sour cream||2 Tablespoon|
|Freshly ground black pepper||To Taste|
|Sole fillets||16 Ounce (Four 4 Ounce Each Pieces)|
|Whipping cream||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2352 Calories from Fat 1041
% Daily Value*
Total Fat 118 g181.5%
Saturated Fat 36.3 g181.6%
Trans Fat 0 g
Cholesterol 676.5 mg
Sodium 3072.8 mg128%
Total Carbohydrates 105 g34.9%
Dietary Fiber 12.1 g48.3%
Sugars 40.9 g
Protein 170 g340.9%
Vitamin A 220.6% Vitamin C 615.1%
Calcium 60% Iron 56.9%
*Based on a 2000 Calorie diet
Put the peppers in a paper or plastic bag, close the bag, and let sit until cool enough to handle.
Peel away and discard the skin, then halve the peppers, discarding the cores and seeds.
HEAT 1 TABLESPOON of the olive oil in a large saucepan.
Add half the onion and half the garlic and cook over medium heat, stirring, until fragrant, 2 to 3 minutes.
Add the bay leaf, cilantro sprigs, and wine.
Bring just to a boil, add the singing scallops, cover the pan, and cook until the scallops have opened, 6 to 8 minutes.
(If using bulk scallops, gently poach until just opaque, 3 to 5 minutes.) Remove the scallops and let cool for a few minutes.
Strain the cooking liquid and reserve (you should have about 3/4 cup).
TAKE THE SCALLOPS from their shells, removing the black part and the vein on the side.
Put the scallops in a food processor with the shrimp, pine nuts, bread crumbs, minced cilantro, sour cream, and half of 1 roasted red pepper.
Process until just smooth, and season with a pinch each of salt and pepper.
PREHEAT THE OVEN to 350°F.
LAY THE SOLE FILLETS, smoother side up, on the work surface.
Spread each fillet with about one-fourth of the stuffing and roll it up, beginning at the narrow end.
Set the rolls, seam side down, in a lightly greased baking dish.
Bake until opaque through (cut into 1 roll to test), about 20 minutes.
PREPARE THE SAUCE while the sole is baking.
Heat the remaining 1 tablespoon olive oil in a medium saucepan.
Add the remaining onion and garlic and cook over medium heat until fragrant, 2 to 3 minutes.
Add the remaining roasted red peppers and the reserved scallop cooking liquid.
Bring to a boil, reduce the heat, and simmer for 10 to 15 minutes.
Let cool for about 10 minutes, then blend the mixture in a food processor or blender until smooth.
Return the sauce to the pan and stir in the cream, adding salt and pepper to taste.
Keep warm over low heat.
SET A STUFFED SOLE fillet on each of 4 individual plates, and spoon the sauce over and around them.
Sprinkle the capers over the fillets and serve immediately.