"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Click Here to Login
Thread Tools Display Modes
Old 02-19-2007, 06:49 PM   #1
Senior Cook
Clutch's Avatar
Join Date: Feb 2007
Location: Keyport NJ
Posts: 255
Fillet of sole stuffed with scallops, help?

Okay, I bought stuff from Omaha Steaks and it came with sole fillets with (or stuffed with, I forgot exactly which) scallops. I am thinking about making them soon, but I think I may have a slight reaction. I know shrimp kind of make me feel like my throat is swelling just a little. Will sole fillets or scallops do the same? Also, what does it taste like or does it have a taste of its own?

I thought that if/when I make them I'll cook them on my new Foreman Grill. Would that work or should I pan fry/oven cook them?


Clutch is offline   Reply With Quote
Old 02-19-2007, 07:17 PM   #2
Master Chef
Constance's Avatar
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Scallops and sole are both delicious. If shrimp makes your throat swell, you may have an allergic reaction to shellfish, and scallops are shellfish.
I would try eating just a small amount at first, and have some Benedryl tablets handy, just in case.

We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 02-19-2007, 10:02 PM   #3
Head Chef
Join Date: Mar 2005
Location: Bloomington, IN
Posts: 1,129
Send a message via AIM to college_cook
Well sole and scallops are both some excellent bounties from the sea, and are pretty pricey normally, so take care with them, whatever you do. I would stay away from the foreman grill, not that it doesn't cook seafood well, just that seafood of that quality deserves some extra special attention.
college_cook is offline   Reply With Quote
Old 02-19-2007, 10:16 PM   #4
Chef Extraordinaire
Katie H's Avatar
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,612
If you only have scallops, one of the most delicious ways to prepare them is something called "Coquille St. Jacques." It's one of the tastiest and elegant ways to serve scallops. Add a Caesar salad, a bottle of white wine and some crusty bread and you have a meal that is nothing short of awesome.

I have a crepe recipe for "Crepes St. Jacques" that is sooooo good.
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 02-19-2007, 10:42 PM   #5
Executive Chef
AllenOK's Avatar
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
If you have a scallop-stuffed fillet of sole, I would recommend broiling it.
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 02-20-2007, 11:27 AM   #6
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
While I agree with the post re: trying just a little bit of scallop, there's a good chance that it won't bother you, even if shrimp do.

Recent studies have shown that in many cases of allergic reactions to shrimp, the allergy is actually to what the shrimp have been consuming rather than the shrimp themselves. This is why some people have had allergic reactions to shrimp sometimes, but not all the time - different places, different sources, etc., etc.

I'm not trying to give you a false sense of security as I obviously do NOT want you to become ill, but just let you know that an allergic reaction to shrimp doesn't necessarily mean you'll also be allergic to clams, scallops, oysters, etc., etc. It depends on how your allergy is pinpointed.

As far as the sole - that definitely shouldn't bother you at all. Fish metabolize what they eat differently from shellfish.

And as far as cooking - I'd go with oven baking for a stuffed product; pan frying for plain individual pieces.
BreezyCooking is offline   Reply With Quote
Old 02-20-2007, 11:30 AM   #7
Master Chef
jennyema's Avatar
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 9,802
Food allergies need to be taken seriously.

Particilarly food allergies which result in "your throat closing a little." Anaphylaxis can kill you.

IMO don't even consider eating scallops or any other shellfish.
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 02-20-2007, 05:28 PM   #8
Senior Cook
Clutch's Avatar
Join Date: Feb 2007
Location: Keyport NJ
Posts: 255
Well, thank you all for looking out for my health. I have the same problem when I eat apples which kinda makes me wonder what they are putting on them. BLEECCHH!

As for the shrimp, The last time I ate 3 of them and Only when I swallowed it would bother me, but anything warm (tea) would be okay. I'm gonna see a doctor soon to find out about allergies.

The sloe fillets are stuffed with both scallops and imitation crab meat and I think I'll def have a bottle of Benedryl with a twisty straw just in case! LOL!!

A few years back, when I was knee high to a grasshopper, my mom made some fish sticks. Later that night I woke up with a really horse cough. I ended up spending the night in the ER. to my knowledge no other tests were done. (Unfortunatly, this is the same hospital I work at now and unfortunatly (again) it sometimes seems like things never change and the most blantantly obvious things never get done. It's sad that they pay these doctors so well and they almost ignore the obvious.)

Back on track, I defrosted about a half pound of flounder for tonights dinner. We'll have that with some steamed rice and prolly broccoli with melted cheddar.

Well, it's 6:30 over here adn Crystal Is warming up our "lunch", so I'll swing back in later.

Thank you all again!
Clutch is offline   Reply With Quote
Old 02-20-2007, 05:47 PM   #9
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
Ugh - does sound dangerous.

Plus, chances are better than EXCELLENT that the scallops stuffed into the sole have been soaked in a chemical solution that in itself can trigger allergies.

I NEVER purchase scallops unless they're "diver dry-pack" - meaning that they haven't been soaked in the chemical solution that's meant to not only "whiten" them, but to also extend their shelf life & weight.

Any scallops you purchase that aren't designated as "DRY PACK" are definitely soaked in this chemical solution, & while it isn't necessarily harmful, it's the reason why your scallops leach out a TON of liquid when you cook them. Think about it. You're PAYING for chemical water weight.

And who wants to eat those chemicals anyway?
BreezyCooking is offline   Reply With Quote
Old 02-20-2007, 06:27 PM   #10
Senior Cook
Clutch's Avatar
Join Date: Feb 2007
Location: Keyport NJ
Posts: 255
Well, I don't know. Like I said, they were purchased thru Omaha steaks. Even with all that I got, 60 bux is still a little high to not eat them.

While we are on the subject of chemicals, If you drink soda or eat Genoa salame (salami), remember this next time you take a sip or bite. Both of these if left on car paint will take the paint off, as with eggs.

And a special message for any of you who have ever or do drink Everclear. The original use for everclear was degreasing take engines. Imaging what THAT'S doing to your liver! LOL!!!

I dunno, I think I'll just down a bottle of benedryl before I eat them and pray for the best. I won't be going out of my way to get fish until after I go to the doctor anyway.

Clutch is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:36 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.