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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 50 |
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Ingredients:
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 |
four 1/2-pound sole fillets |
Directions:
1. In a food processor fitted with the steel blade purée the scallops with the pimiento, the egg white, the salt, and the pepper, transfer the purée to a bowl, and chill it, covered, for 1 hour.
2. 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.
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