Remove the heads from the scampi. In a thick-bottomed frying pan sautÄ them in their shells in a tablespoon of butter for a few minutes. Remove the shells. Thinly slice each scallop crosswise into 2 or 3 pieces. Lightly flour the scallops. Melt 2 tablespoons of the butter in the frying pan used for the scampi and cook the shallots until softened. Add the scallops and cook for 2 minutes. Transfer the shallots and scallops to the dish with the scampi. Lightly flour the diced sole and sautÄ it in the same frying pan. Transfer the sole dice to the dish with the scampi and scallops. Pour the white wine into the frying pan and boil for 2 minutes, scraping the bottom of the pan with a wooden spoon to dislodge any particles. Return the scampi, scallops and sole to the pan and simmer gently. Salt and pepper. Take out a small amount of the juice to flavor the soufflÄ. Prepare the soufflÄ in the same way as a cheese soufflÄ but using the white wine completed with the milk. Empty the seafood into a serving dish. Cover completely with the soufflÄ. Heat in an oven at 180F. Serve immediately.
