This is a classic dish and the rolled and steamed Petrale is extremely delicate in texture. The scallops which are ever so slightly browned are a beautiful companion to the sole.
-Wild Petrale (1/3 pound per serving)
-Fresh scallops (3 per serving). Mix in a bowl with olive oil and a bit of coarse sea salt
-1/2 bottle good quality Prosecco (you can substitute a dry white wine)
-1 stick of unsalted butter, chilled and cut into cubes
-Salt & pepper
-Parsley for garnish
Bring a pan of water to boil underneath a steamer basket. Lightly salt the Petrale Sole on both sides and carefully roll into a circle. Place into the basket and steam until cooked through yet still moist. Meanwhile take a sautee pan over medium heat and add 2 tablespoons of olive oil. Sautee your scallops for 20-30 seconds per side. Scallops cook quickly and can easily be dried out. As soon as you see the “striations” form in the skin it’s time to turn them. Once both sides are cooked, add 1/4 cup of Prosecco or dry white wine to the pan. This will slow down the cooking process by lowering the temperature. Add salt and freshly ground black pepper and cook for 3-4 minutes over low heat. Turn once.
Place a medium sauce pan on a high flame. Add the 1/2 bottle of Prosecco or dry white wine and reduce until 1/2 cup remains. Lower the heat to medium high. Begin adding the cold butter 2-3 cubes at a time and stir in vigorously using a whisk. Continue this process until you have incorporated all of the butter and the sauce is reduced to an adequate thickness. It should gently coat the back of a wooden spoon.
Place the rolled Petrale Sole on a warmed dinner plate along with 2-3 scallops. Spoon the Procecco sauce over and around the fish. Garnish with fresh parsley and serve immediately
James is a food writer and Bay Area chef who owns and runs a private dinner party and cooking class business specializing in regional Italian and Spanish cuisine. See CookWithJames.com