1/2 lb. scallops
1 bunch watercress
1 med. sized carrot
1 green onion
butter
1 lg. egg white
1/4 tsp. pepper
Dry white wine
Salt
4 sole fillets (about 1/2 lb. each)
1 slice white bread

Rinse scallops; pat dry. Chop watercress leaves. Coarsely shred carrot; mince green onion.

Reserve 1 tablespoon chopped watercress. In 10 inch skillet over medium heat, in 1 tablespoon butter, cook carrot, green onion and remaining watercress until vegetables are tender. Remove skillet from heat.

In food processor with knife blade attached, blend scallops to a paste. With motor running, blend in egg white, pepper, 1 tablespoon wine and 1/2 teaspoon salt. Then slowly pour in 1/4 cup water and blend just until mixed. Remove blade; stir in vegetable mixture.

Preheat oven to 350 degrees. Grease 13x9 inch baking dish. Arrange 2 sole fillets in one layer in baking dish; sprinkle with 1/8 teaspoon salt. Spread scallop mixture over fillets; top with remaining fillets; sprinkle with 1/8 teaspoon salt. Pour 1/2 cup wine over fillets; dot with 1 tablespoon butter. Bake 15 minutes, basting occasionally with juices in dish.

Meanwhile, tear bread into small pieces. In same skillet over medium heat, in 2 teaspoons butter, cook bread until lightly browned. Remove skillet from heat; stir in reserved watercress.

Sprinkle crumb mixture over fillets; bake 5 minutes longer or until fish flakes easily when tested with a fork. Serve stuffed sole with juices in baking dish. Makes 6 main dish servings.