Petrale Sole & Scallops in Prosecco Butter
This is a classic dish. 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.
Ingredients
- Wild Petrale sole (⅓ pound per serving)
- Fresh scallops (3 per serving), tossed in olive oil and coarse sea salt
- ½ bottle good quality Prosecco (or dry white wine)
- 1 stick unsalted butter, chilled and cut into cubes
- Salt & pepper
- Parsley for garnish
Instructions
- Bring water to boil beneath a steamer basket. Lightly salt the Petrale on both sides and carefully roll into a circle. Steam until cooked through yet still moist.
- In a sauté pan over medium heat, add 2 tablespoons olive oil. Sear scallops 20-30 seconds per side — watch for 'striations' forming in the skin to know when to turn.
- Add ¼ cup Prosecco to slow the cooking. Season and cook 3-4 minutes on low heat.
- For the sauce: reduce ½ bottle of Prosecco over high heat until ½ cup remains.
- Lower heat to medium-high. Add cold butter 2-3 cubes at a time, whisking vigorously until all butter is incorporated and sauce coats a spoon.
- Place rolled sole on warmed plates with scallops. Spoon Prosecco sauce over and around the fish.
- Garnish with fresh parsley and serve immediately.
💡 James' Tip
The key to perfect scallops is a very hot pan and not moving them — let them develop that golden crust. And always start with cold butter for the sauce to keep the emulsion stable.
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