INGREDIENTS

INSTRUCTIONS

           WHITE SAUCE:
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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