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. The fried fish rolls are served on a bed of poached romaine hearts and seasoned with a lavish saffron shallot cream sauce. This also makes a light and satisfying meal for special occasions best paired with a crisp Sauvignon Blanc.
Dover sole is a type of flatfish that is long with a small head and a body that is shaped like a slipper. It has light brown skin speckled skin and a creamy underside with a coarse texture similar to cat’s tongue. When cooked, the meat of Dover sole is meaty and firm but delicate and quite flavorful. The skin of the fish separates easily from the flesh and the meat falls easily from the bone. In this recipe, the Dover sole is filleted and rolled together with nori and scallops with the help of a Saran wrap. Inspired by Japanese cooking techniques, this is similar to a maki roll but without the rice.
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. They are less gritty than scallops harvested off a boat since chain nets that touch the ocean bed drag along these scallops and get sand in the process. Diver scallops are ecologically sustainable and tend to be fresher although they are more expensive. The divers select mature scallops from places where there are strong water currents, so the scallops tend to be plump, firm, and have a nice color. Diver scallops are commonly available from November to April.
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