Sole and Scallop Spirals

four pound sole fillets

1/2 pound sea scallops
2 tablespoons drained and minced bottled pimiento
1 large egg white, beaten lightly
1/2 teaspoon salt
1/4 teaspoon white pepper

In a food processor fitted with the steel blade purée to a bowl, and chill it, covered, for 1 hour.

Flatten the sole fillets skinned side down between sheets of wax paper until they are about 1/8 inch thick and cut each fillet crosswise into 3 sections. Spread 1 heaping tablespoon of the purée on each section, roll up each section beginning with a cut side, and wrap it securely in Saran Wrap. In a kettle steam the rolls on a rack set over boiling water, covered, for 4 minutes, transfer them with tongs to a dish, and chill them, covered, for at least 2 hours or overnight. 

Peel off the plastic wrap, trim the ends, and cut the rolls crosswise into 1-inch pieces. 

Turn the spirals cut side up and arrange them decoratively 
on a platter.

Servings: 50 to 60 hors d'oevres


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