We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives.
R.C. Sproul

Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God.
Don Fortner

Flounder With Scallop Stuffing

0
(0)
CATEGORY CUISINE TAG YIELD
Dairy 6 Servings

INGREDIENTS

1/2 c Unsalted Butter
1 Clove Garlic, minced
1 Onion, finely chopped
1/2 lb Fresh or frozen Scallops
chopped
Salt and freshly ground
Black Pepper to taste
1/2 c Dry White Wine, use 1/4 cup
for drier stuffing
1 1/2 c Plain Bread Crumbs
6 6-oz Flounder Fillets
1/4 c Unsalted Butter, melted
1/2 c Hot Water
Fresh Parsley for garnish
2 T Unsalted Butter
2 T All-purpose Flour
1 c Whole Milk
Salt and freshly ground
Black Pepper to taste
Splash of Dry White Wine

INSTRUCTIONS

Today's recipe features a most versatile fish. Flounder is a fantastic
white fish with great texture. The white sauce and white wine
delicately enhance that natural essence of today's catch.  If you don't
cook with wine, you can substitute half apple juice and  half water in
today's recipe.  Pre-heat oven to 350-F degrees.  In a large inch
skillet over medium heat, melt the half-cup of  butter. Add garlic and
onion and sauté until the onions are  translucent, stirring
constantly. Add scallops and cook for about 3  minutes more.  Season
stuffing with salt, pepper, and white wine. Add sufficient  bread
crumbs to prepare a moist stuffing. Remove from heat and  reserve.
Place each flounder fillet dark-side-up on a flat surface. Place a
heaping tablespoon of the stuffing in the center of each fillet.
Divide any remaining stuffing evenly among the fillets. Fold both  ends
of each fillet over the stuffing, overlapping the ends.  Pour the
one-quarter cup of melted butter and the hot water into a  9-inch by
12-inch inch baking pan. Transfer the stuffed fillets to  the baking
dish and bake for about 20 minutes while preparing the  white sauce.
In a small saucepan over medium heat, melt the 2 Tbs. butter and then
whisk in the flour. Reduce heat and cook over low setting for heat
about 3 minutes, whisking constantly. Add the milk and salt, pepper,
and white wine to taste, whisking constantly until the sauce is
thickened. If the sauce is too think, add a bit more white wine and
whisk again.  After the flounder has baked for 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, not more than
10 minutes.  Serve warm, garnished with fresh parsley if desired.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Mar 8, 1999, converted by MM_Buster
v2.0l.

A Message from our Provider:

“Romans 1:20 – God doesn’t believe in atheists.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?