Scallop Stuffed Sole Recipe by Tom Shea
Scallop Stuffed Sole Ingredients
1 tablespoon onion, chopped
2 tablespoons celery, chopped
1 tablespoons parsley, chopped
2 tablespoons melted butter, divided
4 tablespoons bread crumbs
3 ounces scallops, chopped
Dash of pepper
¼ teaspoon garlic salt
2 pieces fillet of sole
How to Make Scallop Stuffed Sole
Preheat oven to 375˚F. In a medium-sized pan, sauté onion, celery, and parsley in one tablespoon of butter until tender.
Add breadcrumbs and stir, adding more butter until moist.Remove from the heat and add the scallops, pepper, and garlic salt. Place half of stuffing mixture on each sole fillet and roll and wrap securely. Place the stuffed sole in a casserole dish with ½ teaspoon butter on top. Bake for about 30 minutes until stuffing and sole are cooked. Serve with béarnaise sauce, lemon, and parsley. Serves 2.
Béarnaise Sauce Ingredients
¼ cup fresh tarragon, chopped
2 shallots, minced
¼ cup champagne vinegar
¼ cup dry white wine
3 egg yolks
½ cup butter, melted
Salt and pepper, to taste
Béarnaise Reduction Instructions
In a small saucepan, combine the tarragon, shallots, vinegar, and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool. Whisk the egg yolks into the Béarnaise reduction. Slowly add melted butter, whisking continuously. Season with salt and pepper. Set aside, keeping sauce warm.
After topping your scallop stuffed sole with the Béarnaise sauce sit back and enjoy! For more recipes for you and your loved ones to enjoy check out our new cookbook!
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