Sole and Scallop Spirals

• 1/2 pound sea scallops
• 2 tablespoons drained and minced bottled pimiento
• 1 large egg white, beaten lightly
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• four 1/2-pound sole fillets

1. In a food processor fitted with the steel blade puree the scallops with the pimiento, the egg white, the salt, and the pepper, transfer the puree to a bowl, and chill it, covered, for 1 hour.
2. 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.
3. Spread 1 heaping tablespoon of the puree on each section, roll up each section beginning with a cut side, and wrap it securely in Saran Wrap.
4. 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.
5. Peel off the plastic wrap, trim the ends, and cut the rolls crosswise into 1-inch pieces.
6. Turn the spirals cut side up and arrange them decoratively on a platter.

scallops, pimiento, egg white, salt, white pepper

Taken from www.epicurious.com/recipes/food/views/sole-and-scallop-spirals-101540 (may not work)