INGREDIENTS
Stuffing:
1/2 cup butter
1 clove garlic, minced
1 small onion, finely chopped
1/2 lb. scallops, chopped
Salt and pepper
Dry white wine
Breadcrumbs
Fish:
6 flounder fillets
1/4 cup butter, melted
1/2 cup hot water
White Sauce:
2 TBSP. butter
2 TBSP. flour
1 cup milk
Salt and pepper
Dry white wine, to taste
DIRECTIONS
In large skillet, melt 1/2 cup butter.
Add garlic and onion; sauté until onions are translucent.
Add scallops; cook 3 minutes.
Season with salt, pepper and white wine.
Add sufficient breadcrumbs to prepare a moist stuffing.
Place each flounder fillet dark-side-up on a flat surface.
Place the scallop stuffing in the center of each fillet.
Fold both ends of each fillet over the stuffing, overlapping the ends.
Pour the melted butter and the hot water into a 9x12 inch baking dish.
Place fillets and bake 20 minutes while you prepare the white sauce.
In small saucepan, melt butter, then whisk in the flour.
Cook over low heat 2-3 minutes, whisking constantly.
Add milk, salt, pepper and white wine.
Increase heat to medium, stirring until sauce has thickened.
Cook 3 more minutes, stirring.
Serves 6.
