Baked Flounder with Scallop Stuffing
Submitted by jeh
Flounder fillets rolled around a buttery sea scallop stuffing with garlic and white wine, then baked and topped with a creamy white sauce. Restaurant-quality seafood you can make at home.
YIELD
6 servingsPREP
20 minCOOK
25 minREADY
45 minBaked Flounder with Scallop Stuffing
This is the kind of dish you’d order at a white-tablecloth seafood restaurant, except you’re making it in your own kitchen for a fraction of the price.
Tender flounder fillets get wrapped around a filling of chopped sea scallops sautéed with garlic, onion, and white wine, bound together with just enough bread crumbs to hold it all in place.
After baking, a silky white sauce made from a classic butter-flour roux with milk and more wine gets poured over the top and bubbled briefly in the oven.
The combination of delicate flounder, sweet scallops, and that velvety sauce is pure coastal elegance.
Kitchen Tips
- Dark side up when rolling: Place each fillet dark-side-up before stuffing. When folded, the lighter, more attractive side faces out.
- Don’t overcook the scallops: They only need 2-3 minutes in the skillet before going into the stuffing. They’ll finish cooking inside the rolled fillets.
- Whisk the sauce constantly: A smooth white sauce depends on steady whisking. Walk away and you’ll get lumps.
- Keep the stuffing moist: Use just enough bread crumbs to bind. Too many and the stuffing turns dry and crumbly.
Ingredients
Directions
In a 10 inch skillet, melt the ½ cup of butter. Add garlic and onion and sauté 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 9×12 inch baking dish .
Transfer the stuffed fillets to the baking dish and bake 20 minutes at 350℉ (180℃) F while you prepare a white sauce.
WHITE SAUCE: In a small saucepan, melt butter, then whisk in flour. Cook over low heat 2 to 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.
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