Striped Bass, Shrimp Sauce with Fried Scallops

Lift the fillets from a three pound bass, pare them neatly, removing the skin, and lay them on a buttered dish, seasoning with salt and pepper; moisten with white wine and court bouillon, (No. 39), and let cook in a slow oven without attaining a color, then dress on a hot dish. Roll some scallops in flour, fry them in very hot fat without browning, drain and put them into a frying pan containing a piece of butter; color slightly, besprinkle with salt and chopped parsley. Cover the fish, with a shrimp sauce (No. 540), lay the scallops around and send some of the sauce to the table in a separate sauce-boat.