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1
In a 10 inch skillet, heat the 1/2 c. of butter.
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2
Add in garlic and onion and saute/fry till onions are translucent/soft.
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3
Add in scallops and cook 2 or possibly 3 min.
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4
Season with salt, pepper, and white wine to taste.
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5
Add in 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 proportionately 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 warm water into a 9x12 inch baking dish.
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10
Transfer the stuffed fillets to the baking dish and bake 20 min while you prepare a white sauce.
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11
WHITE
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12
SAUCE: In a small saucepan, heat butter, then whisk in flour.
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13
Cook over low heat 2-3 min, whisking constantly.
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14
Then add in lowfat milk, and salt, pepper, and white wine to taste.
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15
Increase heat to medium, whisking constantly till the sauce is thickened.
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16
Cook several min over low heat, stirring.
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17
When the flounder has baked 20 min, pour the white sauce over the stuffed fillets.
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18
Return the baking dish to the oven briefly and heat till the sauce begins to bubble.
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19
-From Diana Rattray
