Name: Baked Flounder with Scallop Stuffing
Ingredients: 1/2 c Butter; 1 Clove garlic -- minced; 1 sm 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; 2 tb Butter; 2 tb Flour; 1 c Milk; Salt; Fresh ground black pepper; Dry white wine

If your clothing is provocative, even though it may be your heart’s desire to remain pure for your spouse, you are sending the message to men, to boys, that you are ready for that sexual activity now. You're sending a conflicting message and you're making it hard for your brother to remain pure. When your clothing draws attention through its tightness, or through the flesh that it reveals, away from your face, where you could be treated as a person of intelligence and dignity, and to those parts of your body which have sexual functions, you are asking for trouble and you are causing your brother to stumble... Do we want our wives and our daughters to be looked upon as sex objects for the gratification of other men?

Ligon Duncan

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

INGREDIENTS

1/2	c	Butter
1		Clove garlic — minced
1	sm	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
2	tb	Butter
2	tb	Flour
1	c	Milk
		Salt
		Fresh ground black pepper
		Dry white wine

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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