Filet of Sole Stuffed with Shrimp and Scallops

A relatively easy recipe that wows guests every time.



From "The Northwest Best Places Cookbook", Cynthia C. Nims & Lori McKean

Courtesy of La Berengerie, Galiano Island, British Columbia

2 red bell peppers
2 T olive oil
1 med onion, chopped
2 cloves garlic, minced
1 bay leaf
3 sprigs cilantro (I always skip this)
1 c white wine
1 lb swimming (singing) scallops in shell or 4 oz bulk raw scallops (I always use bulk raw)
4 oz medium shrimp, peeled & deveined (I always use Oregon pink - or salad shrimp- because it's less work and healthier for the environment)
1/4 c pine nuts
1/4 c bread crumbs
2 T minced cilantro (again, I skip this)
2 T sour cream
Salt & Freshly ground black pepper
4 sole fillets (about 4 oz each) (if they are small, I get more)
1/4 c whipping cream
2 T capers

Roast red peppers over a gas flame or under broiler, turning often until evenly charred. Put the peppers in a paper bag, close the bag, and let sit until cool enough to handle. Peel away and discard skin, then halve peppers, discarding core & seeds. Set aside.

Heat 1 T of olive oil in large saucepan. Add half the onion, half the garlic and cook over med. heat, stirring until fragrant, 2-3 minutes. Add bay leaf, cilantro sprigs and wine. Bring just to a boil, adding singing scallops, cover the pan, and cook until scallops have opened, 6-8 minutes. If using bulk scallops, gently poach until just opaque, 3-5 minutes. Remove the scallops and let cook a few minutes. Strain cooking liquid and reserve (you should have about 3/4 c).

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 oven to 350

Lay the sole fillets, smoother side up, on a work surface. Spread each fillet with abaout 1/4th of the stuffing and roll it up, beginning at narrow end. Set the rolls, seam side down, in a lightly greased baking dish. ** If there's any stuffing left, I put it to the side of the fish in the baking dish and cook with the fish-- it's pretty good on it's own. Bake until opaque through (cut into 1 roll to test), about 20 minutes.

Prepare the sauce while the sole is baking. Heat remaining 1 T olive oil in med. saucepan. Add remaining onion and garlic and cook over med. heat until fragrant, 2-3 minutes. Add remaining roasted red peppers and reserved scallop cooking liquid. Bring to boil, reduce heat, and simmer for 10-15 minutes. Let cool for 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 the 4 plates and spoon sauce over and around them. Sprinkle capers over fillets and serve immediately.

4 servings.