Best 6 Baked Flounder With Scallop Stuffing Recipes

BAKED STUFFED FLOUNDER

Steps:

• Preheat the oven to 350 degrees F.
• In a medium saute pan over low heat, melt the butter; add the onion and a pinch of salt and sweat until translucent. Add the garlic and continue to cook for another minute. Add the spinach and lemon zest and cook until just heated through. Season with the salt and pepper, add the parsley, and stir to combine. Remove from the heat and keep warm.
• Place the heavy cream and wine into a saucepan over medium heat. Once the mixture begins to simmer, gradually add the cheese and stir until melted. Set aside and keep warm.
• If the fillets are large, cut in half. Season each filet on both sides with salt and pepper. Divide the spinach mixture evenly among the fillets and roll the fish around the mixture. Place the rice into a 2 1/2-quart casserole dish and spread evenly. Place each roll on top of the rice, seam side down. Pour over the cheese sauce and place in the oven for 25 minutes. Allow to cool for 5 minutes before serving.

BAKED FLOUNDER WITH SCALLOP STUFFING

Steps:

• 1. In a 10 inch skillet, melt the 1/2 cup of butter.
• 2. Add garlic and onion and saute until onions are translucent.
• 3. Add scallops and cook 2 or 3 minutes.
• 4. Season with salt, pepper and white wine to taste.
• 5. Add sufficient bread crumbs to prepare a moist stuffing.
• 6. Place each flounder filet dark-side-up on a flat surface.
• 7. Placing the scallop stuffing in the center of each filet, divide evenly among the filets.
• 8. Fold both ends of each filet over the stuffing, overlapping the ends.
• 9. Pour the melted butter and the hot water into a 9x12 inch baking dish.
• 10. Transfer the stuffed filets to the baking dish and bake 20 minutes while you prepare a white sauce.
• 11. WHITE SAUCE: In a small saucepan, melt butter, then whisk in flour.
• 12. Cook over low heat 2-3 minutes, whisking constantly.
• 13. Then add milk, and salt, pepper and white wine to taste.
• 14. Increase heat to medium, whisking constantly until the sauce is thickened.
• 15. Cook several minutes over low heat, stirring.
• 16. When the flounder has baked 20 minutes, pour the white sauce over the stuffed filets.
• 17. Return the baking dish to the oven briefly and heat until the sauce begins to bubble.

FILET OF FLOUNDER WITH SCALLOP STUFFING

Steps:

• For the Sauce melt the butter and add the parsley, lemon juice & pepper. Set aside. Heat the oil in a large frying pan. Saute the celery and garlic powder until the celery is tender. Add the scallops and saute for only 1 minute. Put the scallop mixture in the bowl with the cracker crumbs and add 1/4 cup of the sauce and mix. Lay the flounder on a flat surface, place filling in the center and roll. Place each filet roll in a small bakeing dish and when all the filets are rolled and in their dishes plcse the remaining stuffing around each filet. Bake at 375 degrees for 20 minutes. Pour the sauce on each dish and serve.

BAKED FLOUNDER WITH SCALLOP STUFFING

Steps:

• 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 9x12 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.

BAKED FLOUNDER

Steps:

• Sprinkle the green onions and mushrooms into a 13-in. x 9-in. baking dish coated with cooking spray. Arrange fish over vegetables, overlapping the thickest end of fillets over the thin end. Sprinkle with marjoram, salt and pepper. , Pour wine and lemon juice over fish. Cover with cheese and bread crumbs; drizzle with butter. Bake, uncovered, at 400° for 10-12 minutes or until fish flakes easily with a fork.

FLOUNDER WITH SCALLOP STUFFING

Steps:

• 1. PEHEAT OVEN TO 350 MARINATE FISH AND SCALLOPS IN SALAD DRESSING GARLIC POWDER AND CHICKEN BOUILLON about 5 to 10 mins
• 2. ADD BUTTER OR SPRAY TO FRYING PAN THEN SET HEAT TO HIGH. ADD JUST THE SCALLOPS TO PAN SAUTE LIGHTLY (ABOUT 5 MINS). ADD COOKING CREAM OR CREAM CHEESE. MIX UNTILL IT STARTS TO BUBBLE THEN TURN STOVE DOWN TO MEDIUM. ADD BREAD CRUMS AND STUFFING MIX TO PAN. MIX WITH SCALLOPS FIRST THEN SLOWLY ADD BROTH UNTIL MIXTURE IS MOIST AND STICKY
• 3. PLACE FISH IN BAKING PAN TOP WITH STUFFING AND BAKE AT 350 FOR 30 MIN OR UNTILL BROWN THEN SPRINKLE CHEESE ON TOP AND PLACE UNDER BROILER UNTILL CHEESE MELTS