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How to Cook Stuffed Sole With Scallops & Crabmeat

by
author image Christina Hamlett
Ghostwriter and film consultant Christina Hamlett has written professionally since 1970. Her credits include many books, plays, optioned features, articles and interviews. Publishers include HarperCollins, Michael Wiese Productions, "PLAYS," "Writer's Digest" and "The Writer." She holds a B.A. in communications (emphasis on audience analysis and message design) from California State University, Sacramento. She also travels extensively and is a gourmet chef.
How to Cook Stuffed Sole With Scallops & Crabmeat
This elegant dish looks more difficult than it is. Photo Credit Jupiterimages/Photos.com/Getty Images

At first glance, stuffed sole with scallops and crabmeat seems to be the kind of fancy entree you would only encounter if you ordered it in an upscale restaurant. In reality, it's not as complicated to assemble as you might think. Everything can be put together in the morning and refrigerated, leaving you only the task of baking it that evening while you attend to side dishes such as steamed vegetables and rice or pasta.

Step 1

Mix together the crabmeat, scallops, mayonnaise, onion and parsley.

Step 2

Place the sole fillets on a cutting board with their darker side facing up. Spoon a dollop of the seafood mixture onto the wider half of the fillet. Fold the smaller, tapered end completely over this dollop and tuck it in under the wide end so that it is now on the bottom. Use cooking spray on the baking dish and gently transfer each packet you have made.

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Step 3

Brush the stuffed sole with melted butter and sprinkle bread crumbs over the top of each packet. Cover tightly with aluminum foil and refrigerate until ready to heat.

Step 4

Preheat oven to 375 degrees Fahrenheit. Bake the stuffed sole for approximately 20 to 25 minutes.

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References

  • "Fish Without a Doubt: The Cook's Essential Companion"; Rick Moonen, et al.; 2008
  • "Roy's Fish and Seafood: Recipes From the Pacific Rim"; Roy Yamaguchi, et al.; 2005
  • "The New Legal Sea Foods Cookbook"; Roger Berkowitz, et al.; 2003
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