Scallops are minced into a moist dressing which is wrapped in flounder and topped with savory white sauce.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
- 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 fine bread crumbs
- 6 flounder fillets, 5 to 7 ounces each
- 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
Preparation:
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 x 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 to 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.
Yield: 6 servings
Recipe Source: Country Inns and Back Roads Cookbook by Linda Glick Conway (Bershire House Pub)
Reprinted with permission.
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 x 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 to 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.
Yield: 6 servings
Recipe Source: Country Inns and Back Roads Cookbook by Linda Glick Conway (Bershire House Pub)
Reprinted with permission.
