Separate the whites of the scallops from the corals.
Rinse the corals under plenty of cold running water, removing any impurities.
Puree the corals in a food processor.
Remove any impurities from the whites.
Rinse under plenty of cold running water and cut them in half across.
Put them in a small dish.
Cover and microwave on HIGH for 1 1/2 minutes.
Rinse the sole fillets and pat dry on kitchen paper.
Put the fish on a board, skin side down.
Season with salt and pepper.
Cut the slices of smoked salmon to fit the sole fillets, place a slice on top of each fillet and roll up from the wide end.
Put the rolled fillets, side by side in a round dish, leaving the center empty.
Add the white wine.
Cover and microwave on HIGH for 5 minutes.
Leave to stand for 3 minutes, or until ready to serve.
Transfer the roulades to a serving dish, carefully with a slotted spoon.
Put the scallop whites in the center of the dish.
Puree the corals in a food processor with the cooking liquid from the fish and scallops.
Add the cream of asparagus soup, sour cream (creme fraiche) and pepper to taste.
Do not add salt.
Puree until smooth.
Coat the rolled fish fillets and scallop whites with the sauce.
Cover and reheat in the microwave oven for 3 minutes on HIGH.
Serve at once.
If possible, use Norwegian smoked salmon as it is slightly less salty than the other kinds.
If you feel the dish can stand a little more salt, season only the outside of the sole fillets.