Instructions: In a large inch skillet over medium heat, melt the half cup of butter. Add garlic and onion, and saute 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 enough 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 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 about 3 minutes, whisking constantly. Add the milk, salt, pepper, and white wine to taste, whisking constantly until the sauce is thickened. If the sauce is too thin, 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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