Baked Flounder With Scallop Stuffing

There is a glorious sequel to saving, justifying grace. The grace that justifies (declaring us holy in God's sight) becomes the grace that sanctifies (making us ever more holy in daily life). It is a prevailing, unstoppable grace that doesn't close up shop the day after the sinner’s prayer. It's the power of God to help us overcome sin, and a potent weapon in the fierce struggles that accompany life after the honeymoon of conversion. Conversion, like a wedding, is hardly the end of the story – it's just the beginning.

Dave Harvey

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Fish, Main dishes, Seafood	6	Servings

INGREDIENTS

1/2	c	Butter
1		Clove garlic, minced
1		Onion, finely chopped
1/2	lb	Scallops, chopped
		Salt
		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	T	Butter
2	T	Flour
1	c	Milk
		Salt
		Fresh ground black pepper
		Dry white wine

INSTRUCTIONS

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  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1895 Calories From Fat: 315 Total Fat: 35.8g Cholesterol: 173.9mg Sodium: 909.1mg Potassium: 1639.6mg Carbohydrates: 60.2g Fiber: <1g Sugar: 19.1g Protein: 26.8g