12 sm. skinless, boneless fillets of sole or flounder, about 2 1/4 lb.
Salt, if desired
Freshly ground pepper
1 pt. raw (unfrozen) scallops, preferably bay scallops
1 egg white
1/2 c. heavy cream
3 drops Tabasco sauce
1 tbsp. butter
1/2 c. dry white vermouth
1 c. heavy cream (1/2 milk)
Juice of 1/2 a lemon
1 tbsp. finely chopped parsley

1. Preheat oven to 400 degrees.

2. Arrange the fillets skinned side up on a flat surface. Sprinkle lightly with salt and pepper to taste.

3. Put the scallops into the container of a food processor or blender. Add the egg white and start blending. Gradually pour in 1/2 cup cream. Add salt and pepper to taste and Tabasco and blend.

4. Spoon an equal portion of the scallop mixture on each fillet. Fold over the ends of the fillet to enclose the mixture.

5. Select a shallow, heatproof baking dish large enough to hold the folded fillets in one layer. Rub it with the tablespoon of butter. Arrange the fillets, seam side down, over the dish. Sprinkle lightly with salt and pepper. Pour the vermouth over all.

6. Bake 30 minutes.

7. Transfer the fish fillets to a hot serving platter and cover with foil to keep warm. Pour the pan liquid from the fish into a saucepan.

8. Bring the liquid in the saucepan to the boil over high heat and cook down. As the liquid boils add any liquid that accumulates around the fish. Continue cooking down to 1/3 cup. Add 1 cup cream and cook down over high heat about 4 minutes. There should be about 1 cup. Return the sauce to a saucepan and reheat.

9. Add the lemon juice and pour the sauce over the fish. Serve sprinkled with parsley. Yield: 6 servings.