Baked Sole with Bay Scallops, Butter and Lemon
This is an easy to make, tasty seafood dish of rolled sole fillets and sweet and succulent bay scallops. Serve it with rice, carrots and asparagus or other green vegetable.
Recipe - Quality Foods
Baked Sole with Bay Scallops, Butter and Lemon
Prep Time10 Minutes
0Cook Time12 Minutes
Ingredients
4 (about 90 gram each) sole fillets (see Note)
salt and ground white pepper, to taste
2 Tbsp butter
1 Tbsp lemon juice
1 Tbsp white wine or chicken stock or fish stock
pinches ground cayenne pepper
onion powder
garlic powder
1 (113 gram) bag frozen bay scallops, thawed and patted dry (see Note)
chopped fresh dill or parsley, to taste
lemon slices and dill or parsley sprigs, for garnish (optional)
Directions
- Preheat oven to 400 F. Lay sole fillets flat on a work surface and season with salt and pepper. Roll each fillet into a cylinder and set seam-side down in an 8-inch square baking pan or 10-inch ovenproof skillet.
- Place butter, lemon juice, wine (or stock), cayenne pepper, onion powder and garlic powder in a small pot and set over medium heat. Heat and stir just until butter is melted. Spoon mixture over the sole fillets. Bake sole fillets 4 minutes.
- Take pan out of the oven and set the scallops around the sole fillets. Now set the pan back in the oven and cook 8 minutes more, or until sole and scallops are cooked. Sprinkle sole and scallops with chopped dill (or parsley), garnish with lemon slices and dill (or parsley) sprigs, if using, and serve.
Note: Sole fillets can vary in size. If only small ones are available, serve three fillets (about 60 gram each) per serving, instead of two. Frozen bay scallops are sold in freezers near our Seafood Department. Thaw the scallops by setting the unopened bag of them in a bowl of cold water.
10 minutes
Prep Time
12 minutes
Cook Time
0
Servings
Shop Ingredients
Makes 0 servings
Sole - Wild Fresh Fillets, 250 Gram
$6.23 avg/ea was $7.48 avg/ea$2.49/100g
Windsor - Salt & Pepper Shakers, 155 Gram
$6.49$4.19/100g
QF - Quality Foods Salted Butter, 454 Gram
Free with 3450 Points Redeemed$6.99$1.54/100g
ReaLemon - Lemon Juice Squeezers, 125 Millilitre
$2.19$1.75/100ml
Campbell's - Chicken Broth, 900 Millilitre
$2.99$0.33/100ml
Mccormick - Ground Cayenne Pepper, 33 Gram
$5.49 was $6.99$16.64/100g
Mccormick - Onion Powder, 43 Gram
$5.49 was $6.99$12.77/100g
Mccormick - Garlic Powder, 54 Gram
$5.49 was $6.19$10.17/100g
Pearlmark - Frozen Bay Scallops 40-60, 454 Gram
$16.99$3.74/100g
Parsley - Italian, Fresh, 1 Each
$2.49
Lemons - Large, 1 Each
$1.19
Directions
- Preheat oven to 400 F. Lay sole fillets flat on a work surface and season with salt and pepper. Roll each fillet into a cylinder and set seam-side down in an 8-inch square baking pan or 10-inch ovenproof skillet.
- Place butter, lemon juice, wine (or stock), cayenne pepper, onion powder and garlic powder in a small pot and set over medium heat. Heat and stir just until butter is melted. Spoon mixture over the sole fillets. Bake sole fillets 4 minutes.
- Take pan out of the oven and set the scallops around the sole fillets. Now set the pan back in the oven and cook 8 minutes more, or until sole and scallops are cooked. Sprinkle sole and scallops with chopped dill (or parsley), garnish with lemon slices and dill (or parsley) sprigs, if using, and serve.
Note: Sole fillets can vary in size. If only small ones are available, serve three fillets (about 60 gram each) per serving, instead of two. Frozen bay scallops are sold in freezers near our Seafood Department. Thaw the scallops by setting the unopened bag of them in a bowl of cold water.