Categories: Fish, Main dishes, Seafood 
      Yield: 6 servings 
  
    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 
           WHITE SAUCE: 
      2 tb Butter 
      2 tb Flour 
      1 c  Milk 
           Salt 
           Fresh ground black pepper 
           Dry white wine 
  
  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