• Preheat oven to 400° F.
• While the oven is preheating, chop the leek and dice the mushrooms. Finely chop the shallot.
• Chop the tomatoes and then thinly slice the scallops.
• You then want to cut each filet of sole in half, resulting in two thin slices of sole. Be careful when you do this so you don't cut yourself.
• Cut the parchment paper to the pan size you will be using. It's better to do this now than wait until the last minute.
• Saute leeks & mushrooms in 1 tablespoon of butter and oil until mushrooms are soft and leaks are translucent.
• Add the chopped shallot and tomatoes in an ovenproof saute pan or skillet.
• Place two sliced sole fillets on top of the shallot & tomatoes. Top each filet slice with mushroom/leek mixture.
• Add a layer of scallop slices and top off with the remaining fillet halves.

  It should look like a fish sandwich.
• Pour wine over fillets.
• Season with salt & pepper.
• Cover and bring to a boil on stove top.
• Remove from heat, uncover, and place parchment paper over fillets. Place in oven for approximately 10 to 15 minutes until fish is flaky. Remove from pan and keep warm on a separate plate.

To Make the Sauce

• Puree the remaining pan ingredients with 2 tablespoons of butter with your hand blender, food processor, or blender.
• Season with salt and pepper to taste.
• Plate fillets, top with sauce, and serve.