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Flounder with Scallop Stuffing

1/2 c Unsalted Butter
1 Clove Garlic; minced
1 md 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

White Sauce:
2 tb Unsalted Butter
2 tb All-purpose Flour
1 c Whole Milk
Salt and freshly ground Black Pepper to taste
Splash of Dry White Wine

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.

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