Directions:
- In a food processor fitted with the steel blade purée the scallops with the pimiento, the egg white, the salt, and the pepper, transfer the purée to a bowl, and chill it, covered, for 1 hour.
- Flatten the sole fillets skinned side down between sheets of wax paper until they are about 1/8 inch thick and cut each fillet crosswise into 3 sections. Spread 1 heaping tablespoon of the purée on each section, roll up each section beginning with a cut side, and wrap it securely in Saran Wrap. In a kettle steam the rolls on a rack set over boiling water, covered, for 4 minutes, transfer them with tongs to a dish, and chill them, covered, for at least 2 hours or overnight. Peel off the plastic wrap, trim the ends, and cut the rolls crosswise into 1-inch pieces. Turn the spirals cut side up and arrange them decoratively on a platter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 6.74 Kcal (28 kJ) | ||
| Calories from fat | 1.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.14g | 0% | |
|---|---|---|---|
| Cholesterol | 2.2mg | 1% | |
| Sodium | 60.76mg | 3% | |
| Potassium | 17.67mg | 0% | |
| Total Carbs | 0.29g | 0% | |
| Sugars | 0.05g | 0% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 1.09g | 2% | |
| Iron | 0.1mg | 0% | |
| Calcium | 1.2mg | 0% | |
| Amount Per 100 g | |||
| Calories | 115.01 Kcal (482 kJ) | ||
| Calories from fat | 21.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.4g | 0% | |
|---|---|---|---|
| Cholesterol | 37.6mg | 1% | |
| Sodium | 1037.09mg | 3% | |
| Potassium | 301.61mg | 0% | |
| Total Carbs | 4.92g | 0% | |
| Sugars | 0.92g | 0% | |
| Dietary Fiber | 0.25g | 0% | |
| Protein | 18.63g | 2% | |
| Vitamin C | 0.8mg | 0% | |
| Iron | 0.9mg | 0% | |
| Calcium | 20.7mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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