-
1
Preheat oven to 400 degrees.
-
2
Arrange the fillets skinned side up on a flat surface.
-
3
Sprinkle lightly with salt and pepper to taste.
-
4
Put the scallops into the container of a food processor or blender.
-
5
Add the egg white and start blending.
-
6
Gradually pour in the cream.
-
7
Add salt and pepper to taste and Tabasco and blend.
-
8
Spoon an equal portion of the scallop mixture on each fillet.
-
9
Fold over the ends of the fillet to enclose the mixture.
-
10
Select a shallow, heatproof baking dish large enough to hold the folded fillets in one layer.
-
11
Rub it with the tablespoon of butter.
-
12
Arrange the fillets, seam side down, over the dish.
-
13
Sprinkle lightly with salt and pepper.
-
14
Pour the vermouth over all.
-
15
Place the dish on top of the stove and bring the liquid to the simmer.
-
16
Cover closely with aluminum foil and place in the oven.
-
17
Bake 15 minutes.
-
18
Transfer the fish fillets to a hot serving platter and cover with foil to keep warm.
-
19
Pour the pan liquid from the fish into a saucepan.
-
20
Bring the liquid in the saucepan to the boil over high heat and cook down.
-
21
As the liquid boils add any liquid that accumulates around the fish.
-
22
Continue cooking down to one-third cup.
-
23
Add the cream and cook down over high heat about four minutes.
-
24
There should be about one cup.
-
25
Line a mixing bowl with a strainer.
-
26
Add the sauce and scrape to extract all the liquid from any solids in the sauce.
-
27
Return the sauce to a saucepan and reheat.
-
28
Add the lemon juice and pour the sauce over the fish.
-
29
Serve sprinkled with parsley.
