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In pan heat 1 tbl lemon juice and 1 tbl wine and simmer scallops for 2 minutes. Remove scallops and save liquid.
In frying pan add 2 tbl butter, melt, then add scallops, mushrooms, and garlic. Saute for 2 more minutes. Now add the rest of the butter and melt. Then add flour. Saute for 2 more minutes and immediately add reserve liquid, cream and rest of ingredients. Bring to a boil and let thicken. Remove from the stove and let cool for 30 minutes.
Lay sole filets flat in baking dish and spoon scallops mixture into the center of both filets. Pull 1 edge of filet and gently roll so that both ends are down on dish. Brush reserved 1 tbl butter over top. Sprinkle with paprika. Bake, at 400 10-12 min, remove with spatula when done and serve.
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