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If you're searching for a dish that embodies the essence of fine dining while remaining approachable to prepare in your own kitchen, look no further than the Decadent Stuffed Sole with Scallops and Crabmeat. This elegant seafood dish combines the delicate flavors of sole fish with the rich tastes of scallops and lump crabmeat, creating a harmonious blend that seafood lovers will adore.

Stuffed Sole With Scallops and Crabmeat

Indulge in luxury at home with the Decadent Stuffed Sole with Scallops and Crabmeat recipe! This elegant seafood dish features tender sole fillets rolled around a flavorful stuffing of sweet scallops and lump crabmeat, baked to perfection with a lemon-infused butter drizzle. Perfect for any special occasion, this dish is sure to impress your guests. Click through to explore this mouthwatering recipe and elevate your dining experience!
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Ingredients
  

4 sole fillets (6 ounces each)

1 cup fresh scallops, diced

1 cup lump crabmeat, cleaned of shells

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1/4 cup diced red bell pepper

2 tablespoons chopped fresh parsley

1 tablespoon lemon juice

2 cloves garlic, minced

2 tablespoons butter

Salt and pepper to taste

Zest of 1 lemon

Instructions
 

Preheat the oven to 375°F (190°C).

    In a skillet, melt the butter over medium heat. Add the minced garlic and diced red bell pepper; sauté for 3-4 minutes until the peppers soften.

      Add the diced scallops and cook for an additional 2 minutes, just until they turn opaque. Remove from heat and let cool slightly.

        In a mixing bowl, combine the sautéed scallops mixture, lump crabmeat, breadcrumbs, Parmesan cheese, lemon juice, parsley, lemon zest, salt, and pepper. Mix gently to incorporate all ingredients without breaking the crabmeat too much.

          Lay the sole fillets flat on a clean surface. Spoon an even amount of the stuffing mixture onto the wider end of each fillet. Carefully roll the fillets around the filling and place seam-side down in a lightly greased baking dish.

            Once all fillets are rolled and in the dish, cover the baking dish with aluminum foil. Bake for 20-25 minutes until the fish is fully cooked and flakes easily with a fork.

              For a slight golden crust, remove the foil for the last 5 minutes of baking.

                Remove from the oven and let rest for a few minutes before serving.

                  Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 4

                    - Presentation Tips: Serve the stuffed sole on a bed of sautéed spinach, and garnish with fresh lemon wedges and a sprinkle of parsley for a pop of color. For an extra touch, drizzle a light lemon-butter sauce over the top just before serving.