Prep Time: 15 minutes Cook Time: 20 minutes. Time she will remember it: Forever. Women never forget.

Serve with: Rice-pilaf, steamed fresh carrots with butter and taragon.

4, 6oz. Boneless, skinless flounder filets 8oz. Bay scallops 8oz. Bay shrimp 2 sleeves of Ritz crackers, crushed 1 ea. Medium onion, minced 2 stalks celery, minced 16 oz. Heavy cream 4oz. Butter Salt and pepper to taste Tabasco and Worcestershire sauce to taste

Sauce: 2 ea. Beef steak tomato's, seeded and medium diced 2 Tbl. Roughly chopped dill, no stems 2 oz. Shallots, minced 12oz heavy cream

Method: in a medium size sauce pan melt butter on low heat, add onions and celery and sweat until onions become translucent, turn heat up to medium high add scallops and shrimp sauté approximately 2 minutes add cream and bring to a boil, remove from heat add Ritz crackers, tobasco, Worcestershire and salt & pepper. Split flounder filets down the middle length wise Place approximately 6 oz scoop of stuffing mix on a buttered oven ready pan place flounder fillet around stuffing making sure that you wrap fillet with skinned side in. Put in a 375° oven for 20 minutes.

Sauce: Place shallots and cream in a 2 qt. Sauce pan and bring to a boil, reduce cream by half and add tomato and dill, bring back to a boil season lightly with salt and pepper and pour liberally over finished fillets. Bon appetit!

Tip: The skinned side of the fillet is the smooth and slightly darker side, it is important to place this side in because when the fish cooks it naturally curls in.

Makes 4 servings.

Wine Selection: Lungarotti 2003 Pinot Grigio, Southern Italy

Find more recipes on http://www.cigar-review.com

About the author:

Phillip V. Denfeld has been an executive chef for nearly 30 years at various 5-star hotels and restaurants across the nation. He is currently a culinary instructor living the in the South Florida area and writes exclusive recipes for http://www.cigar-review.com