*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Fish                             Main Dishes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Butter
    1                    Clove garlic -- minced
    1       sm           Onion -- finely chopped
      1/2   lb           Scallops -- chopped
                         Fresh ground black pepper
                         Dry white wine
                         Dry bread crumbs -- fine
    6                    Flounder fillets -- 5-7 oz
      1/4   c            Butter -- melted
      1/2   c            Hot water
                         WHITE SAUCE:
    2       tb           Butter
    2       tb           Flour
    1       c            Milk
                         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.
   ~From Diana Rattray
   Recipe By     : Country Inns and Back Roads Cookbook
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