Diver Sea Scallops Wrapped in Dover Sole Saffron Shallot Cream Sauce

The Dover sole is the most prized of the many varieties caught and available in many European marketplaces, fishmongers, chefs, and cooking recipes. It’s traditionally skinned on the darker side only, leaving the white skin of the underside in place. The skin separates easily from the flesh and the flesh falls easily from the bone.

Dover sole is esteemed in many European fish recipes for its subtle delicate flavor with other types ranking lower in the preference of chefs. They may also be used for appetizer recipes. Dover sole fillets are layered with nori seaweed and scallops then rolled and sliced into two-inch thick pieces and fried in the pan in this sumptuous appetizer.

For the best flavor and texture, use diver scallops for making this recipe, although you can still make this dish with regular scallops as long as they are fresh. A diver scallops is a sea scallop a scuba diver picked off a rock by hand.

Ingredients

1 pc romaine heart

1 filet Dover Sole, 4-5 oz.

1 sheet Nori

1 Sprig of Thyme

4 Diver sea scallops

2 tbsp olive oil

2 cups fish stock

1 tsp butter

Saffron shallot cream sauce

1 tsp canola oil

1 tsp finely chopped shallots

3 pink peppercorns, crushed

1/2 oz. White wine

1 cup fish stock

1/2 tsp saffron

1/4 cup 35 % cream

Preparation Instructions

1. Wash and rinse the romaine hearts. Pat dry. Lay out a 6 inch piece of Saran wrap. Place the Dover sole filet flat on the saran wrap, season with salt and pepper. Lay the nori sheet on top of the fish filet. Arrange the scallops down the middle of the Sole filet.

2. Gently roll the filet over the scallops and tie the ends of the saran wrap. Wrap with aluminium foil and tighten the roll by twisting the foil at the ends in opposite directions. Slice through the foil and fish cylinder into 2 inch thick rolls.

3. In a frying pan heat up the olive oil and add a tsp of butter. Remove the foil and saran wrap from the outer edge of the fish roll and place face side down in the hot pan. Sear for one minute and flip. Place in the oven for seven minutes at 350 degrees Fahrenheit.

4. While the fish is cooking, in a separate frying pan heat up the fish stock and poach the romaine heart in it for the duration of the fish cooking time.

5. To make the saffron shallot cream sauce, heat up the canola oil in a small sauce pan. Add the shallots and sweat them until translucent. Add the peppercorns and deglaze with the white wine. Add the fish stock and the saffron. Reduce by two thirds. Add the cream and reduce by two thirds. The sauce should be thick so it does not run on the plate.

6. Remove the romaine heart from the poaching liquid and place in the centre of the plate. Arrange the sole rolls on top of the poached romaine heart. Add some deep-fried celery root as garnish. Drizzle sauce on plate with artistic flare.

Recipe from Gourmandia.com