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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

 

Baked Flounder With Scallop Stuffing


fish, seafood, main dishes

1/2 cup butter
1 clove garlic -- minced
1 small onion -- finely chopped
1/2 lb scallops -- chopped
1 salt
1 fresh ground black pepper
1 dry white wine
1 dry bread crumbs -- fine
6 flounder fillets -- 5-7 oz
1/4 cup butter -- melted
1/2 cup hot water
1 white sauce:
2 tablespoon butter
2 tablespoon flour
1 cup milk
1 salt
1 fresh ground black pepper
1 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