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1
In a 10 inch skillet, melt the 1/2 cup of butter.
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2
Add garlic and onion and saute until onions are translucent.
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3
Add scallops and cook 2 or 3 minutes.
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4
Season with salt, pepper, and white wine to taste.
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5
Add sufficient bread crumbs to prepare a moist stuffing.
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6
Place each flounder fillet dark-side-up on a flat surface.
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7
Placing the scallop stuffing in the center of each fillet, divide evenly among the fillets.
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8
Fold both ends of each fillet over the stuffing, overlapping the ends.
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9
Pour the melted butter and the hot water into a 9x12 inch baking dish.
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10
Transfer the stuffed fillets to the baking dish and bake 20 minutes at 350F (180C) F while you prepare a white sauce.
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11
WHITE SAUCE: In a small saucepan, melt butter, then whisk in flour.
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12
Cook over low heat 2 to 3 minutes, whisking constantly.
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13
Then add milk, and salt, pepper, and white wine to taste.
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14
Increase heat to medium, whisking constantly until the sauce is thickened.
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15
Cook several minutes over low heat, stirring.
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16
When the flounder has baked 20 minutes, pour the white sauce over the stuffed fillets.
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17
Return the baking dish to the oven briefly and heat until the sauce begins to bubble.
