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1
Peel off the shells from the shrimp, starting at head end so tail can be nipped off easily.
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2
Make a shallow cut along the back of each shrimp and remove the dark intestinal vein.
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3
If the shrimp are large, cut them lengthwise in half.
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4
If necessary, remove and discard the tough muscle at the side of each scallop.
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5
Rinse scallops with cold water; drain and pat dry with paper towels. Cut large scallops crosswise in half.
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6
Rinse the sole fillets with cold water and pat dry with paper towels.
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7
Cut (slicing across fillets) into several pieces.
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8
Refrigerate until ready to use. Peel the shallots and separate into sections if necessary.
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9
Slice horizontally toward the root, leaving the slices attached at the root.
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10
Slice vertically, again leaving the root end uncut, then cut across the shallot to make fine dice.
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11
Heat butter in a medium saucepan.
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12
Add the chopped shallots and saute, stirring, until soft but not brown, 1 to 2 minutes.
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13
Add the shrimp and scallops and season with salt and pepper.
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14
Cook over medium heat until shrimp turn pink and scallops become opaque, 2 to 3 minutes.
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15
Add the white wine and bring just to a boil.
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16
Remove the pan from the heat.
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17
Lift out shrimp and scallops and reserve them.
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18
Set the cooking liquid aside.
