Baked Flounder with Scallop Stuffing
	
	Serving Size : 6 
	
	
	1/2 cup  butter
	1 clove  garlic -- minced
	1 small  onion -- finely chopped
	1/2 lb   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 tbs    butter
	2 tbs    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.

	
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