Baked Flounder with Scallop Stuffing
1/2 cup butter
1 clove garlic, minced
1 small onion, finely chopped
1/2 pound scallops, chopped
salt and pepper
dry white wine
fine dry breadcrumbs
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 and fresh ground 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 9×12 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.
Serves 6.
Country Inns and Back Roads Cookbook
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