6 ounces sole fillet
12 large sea scallops
8 whole jumbo shrimp
1/2 cup white wine
2 tablespoons seasoned bread crumbs
2 tablespoons fresh parsley, chopped
2 tablespoons butter
Cut sole into four slices and place a slice in each of four buttered scallop shells. Arrange shrimp and scallops around sole, pour wine over fish. Sprinkle top with bread crumbs and chopped parsley, and dot with butter. Bake 400 degrees for 15 minutes or until fish is flaky.