How To make Baked Flounder with Scallop Stuffing
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
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Amazing Stuffed Flounder Recipe
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Christmas Edition: Stuffed Scallop
Have some Creamy Stuffed Scallops to fill your family this Christmas!
Ingredients
8 Half Shell Scallop
5 Perilla Leaves (slice)
3 Tbsp Butter
1/2 Cup Milk
1 1/2 Tbsp Flour
1 1/2 Tbsp Miso
2 Egg Yolks
Green Onion (slice)
Steps
1. Melt 2 Tbsp Butter on Pan. Then, remove scallop from shell and pan sear until it turn brown. Put it back to the shell and set aside.
2. Using the same pan, melt 1 Tbsp Butter with 1/2 Cup Milk, 1 1/2 Tbsp Flour and some Green Onion. Mix them well and quickly remove from heat.
3. Add 1 1/2 Tbsp Miso, 2 Egg Yolks and 5 Perilla Leaves(slice) into mixture and mix well.
4. Pour mixture onto Scallop topping with some Bread Crumbs and bake for 5 minutes.
Enjoy!
This Is My New Favorite Seafood Pasta Recipe! (Crab & Shrimp Stuffed Shells)
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Who doesn't love Pasta? Today we are taking stuffed shells to new heights by stuffing them with plenty of Crab & Shrimp, plus some veggies for health lol. All of this is paired with a perfect tomato cream sauce. Let's #makeithappen
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Shopping List:
(Preheat oven to 400 degrees. Cook pasta per package instructions and then stuff with filling and top with cheese. Bake in the oven for 10-15 minutes or until golden brown)
1 lb Jumbo Pasta Shells
1 lb Large Shrimp
1 lb lump crab meat
1/4 cup sundried tomatoes
2 cups spinach
1 onion
1 bell pepper (red and green)
2-3 cloves minced garlic or 1 tbsp garlic paste
1 cup mozzarella
1/2 cup parmesan
AP and Lemon Bae (use whatever seasoning you enjoy)
Sauce:
2-3 tbsps butter
1 diced shallot
1 head roasted garlic
1 tsp lobster base
1-2 tbsps tomato paste
1/2 cup dry white wine or stock
1 cup heavy cream
AP and Lemon Bae
1/2 cup parmesan
Garlic and herb seasoning
Shrimp and stuffed flounder
Ritz Cracker Seafood Stuffing
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Shrimp Stuffing Recipe : Delicious Dishes
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Shrimp stuffing can be prepared by following just a few basic, easy to manage steps. Get a shrimp stuffing recipe with help from a passionate culinary expert in this free video clip.
Expert: Shawn Davis
Bio: Shawn Davis founded CBS Foods, originally Fry Factor, in 2007. Davis, also known as Chef Big Shake, grew up in Long Island, New York in the early '80s.
Filmmaker: Diego Vergara
Series Description: You can turn your very own kitchen into the best restaurant in town by cooking a few delicious dishes right at home. Find out how to prepare some truly delectable feasts at home with help from a passionate culinary expert in this free video series.