If you like seafood, try this succulent combination of sole, scallops, and spices that is sure to set you sailing on the seas of satisfaction.

You will need:

Aromatic Oil :

• 1 cup extra-virgin olive oil
• 1/4 cup fresh minced herbs (parsley, sage, rosemary, and thyme)
• 1 clove minced garlic
• 1 teaspoon salt

Balsamic Reduction :

• 8 1-inch wide, 1/8-inch thick, strips of zucchini
• 8 1-inch wide, 1/8-inch thick, strips of carrot
• 8 1-inch wide, 1/8-inch thick, strips of bell pepper
• 8 1-inch wide, 1/8-inch thick, strips of yellow squash
• 12 1-inch wide, 1/8-inch thick, strips of peeled eggplant (use strips having skin on one side to provide dark color.)
• 1 large leek, washed and trimmed
• salt and pepper

Sole Sisters and Sauce:

• 2 cups dry white wine
• 5 oz. butter
• 1 teaspoon minced shallots
• 4 filet of sole
• 4 jumbo scallops
• 1/2 cup all-purpose flour
• a little spirit

Directions

1. Make aromatic oil: Combine ingredients in a jar; shake together and let stand 1 hour.

2. Make balsamic reduction: Place balsamic vinegar in a small saucepan over medium-high heat. Bring to a gentle boil and reduce to 1/3 cup. Cover and set aside until use.

3. Make vegetable mosaic: Blanch the vegetable strips in boiling water, until just tender, so the strips will not fall apart. Force chill in ice water to preserve the color and texture. Cut the strips diagonally into 1-inch pieces. Arrange the pieces on 4 large dinner plates to form a circular mosaic. Trim the outer edges of the mosaic to create the circular effect. Sprinkle lightly with salt and pepper. Brush lightly with the aromatic oil. Pipe balsamic vinegar reduction around the outside circular edge of the mosaic.

4. She's so saucy: Place the butter and minced shallots in a saute pan. Let the butter melt and add wine. Boil at high heat for approximately 12 minutes to thicken the sauce. (Do not over reduce the sauce because the butter will "break" from the wine.)

5. Get busy with the Sole Sisters: Brush filet of sole and scallops with aromatic oil. Lay filet flat on the work surface and place a scallop at the end of each filet. Roll the filet starting at the scallop end. Wrap the rolled filet with a strip of eggplant and skewer with a toothpick making sure to catch the ends of both the scallop and eggplant. Sear both sides of the filet roll in a skillet lightly coated with olive oil. Place the filet in a baking dish and brush with the aromatic oil. Bake at 400? F for 6 to 7 minutes (until the "milk" from the sole seeps from the top of scallops). Place baked filet in the center of the vegetable mosaic.

6. To serve: Drizzle approximately 1/4 cup of the "Holy Sauce" over the top of the fish and serve immediately. Have plenty of crusty bread for total enjoyment of the sauces!!

7. Sisterly advice: Remember, it's fine to hang around with nuns, just don't get into the habit.

Serves four