Scallop Stuffed Flounder

White sauce and seafood just seem to go together perfectly. Whether it is the combinations of flavors, textures, or aromas that makes them go together so well really isn't all that important. It just works. This great seafood dish makes a marvelous dinner with rice and green beans or asparagus.

Baked stuffed fish may be made with any thin fish fillets. Sole and flounder are excellent choices, and tilapia can work as well.

Stuffing:
1 tablespoon butter
1 chopped onion
3/4 cup dry white wine
2 cloves minced garlic
2 stalks chopped celery
1/3 cup chopped carrots
1/2 cup chopped sea scallops
salt
white pepper
1 1/2 - 2 cups fresh bread crumbs

6 five ounce flounder fillets
1/3 cup dry white wine
1/4 cup water
2 tablespoons butter
1 1/2 cups medium white sauce (3 T. butter, 3 T. flour, 1 1/2 cup milk, salt, pepper)

Preheat the oven to 350 degrees and lightly grease a 9 x 12 inch baking dish.

Make the stuffing: In a large heavy skillet melt the tablespoon butter over medium-high heat and add the chopped onion. Cook for 4 minutes, then add the 3/4 cup wine, garlic, celery, and carrots. Cook for an additional 3-5 minutes, or until the onion is translucent. Add the scallops and cook for 3 minutes. Add salt and pepper to taste. Add enough breadcrumbs to make a moist, but not soggy stuffing.

Place the 1/3 cup wine, water, and 2 tablespoons butter in the prepared baking dish. Place a sixth of the stuffing on the dark side of a flounder filet and roll up tightly, securing with toothpicks if necessary. Place the stuffed filet in the baking dish, seam side down. Repeat with the remaining fillets.

Bake for 20 minutes. Pour the white sauce over the fillets and return to the oven. Bake until the sauce is hot and bubbly.