Baked Flounder with Scallop Stuffing
Recipe By : Country Inns and Back Roads Cookbook
Serving Size : 6
- 1/2 cup butter
- 1 clove garlic -- minced
- 1 small onion -- finely chopped
- 1/2 pound scallops -- chopped
- salt
- fresh ground black pepper
- dry white wine
- dry bread crumbs -- fine
- 6 flounder fillets -- 5-7 oz
- 1/4 cup butter -- melted
- 1/2 cup hot water
- WHITE SAUCE:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- salt
- fresh ground black pepper
- dry white wine
In a 10 inch skillet, melt the 1/2 cup of butter. Add garlic and
onion and saute until onions are translucent. Add scallops and
cook 2 or 3 minutes. Season with salt, pepper, and white wine
to taste. Add sufficient bread crumbs to prepare a moist stuffing.
Place each flounder fillet dark-side-up on a flat surface. Placing
the scallop stuffing in the center of each fillet, divide evenly
among the fillets. 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. Transfer the stuffed fillets to
the baking dish and bake 20 minutes while you prepare a white
sauce.
WHITE SAUCE: In a small saucepan, melt butter, then whisk in flour.
Cook over low heat 2-3 minutes, whisking constantly. Then add
milk, and salt, pepper, and white wine to taste. Increase heat
to medium, whisking constantly until the sauce is thickened. Cook
several minutes over low heat, stirring.
When the flounder has baked 20 minutes, pour the white sauce over
the stuffed fillets. Return the baking dish to the oven briefly
and heat until the sauce begins to bubble.