GINGER-LIME BUTTER:

1 stick (1/4 lb.) butter, softened
1 tbsp. finely minced fresh ginger root
1 tbsp. soy sauce
1 tbsp. sesame oil
Grated zest of 1 lime
2 tbsp. fresh lime juice

ADDITIONAL INGREDIENTS:

4 Virginia flounder fillets (5 to 6 oz. each)
16 Virginia scallops
1/4 lb. fresh snow peas, julienne lengthwise into 1/4 inch slices
Salt and pepper to taste

Combine all ingredients together in a small bowl, stirring until smooth and completely mixed. Assemble the dish.

Spread one side of each fillet with about 2 tablespoons of the ginger-lime butter. Arrange fillets butter side up in a single layer in a well-buttered shallow baking pan. Place 4 scallops on each fillet. Scatter julienne snow peas over all. Sprinkle lightly with salt and pepper. Cover tightly with foil and bake in a hot 450 degree oven for about 10 minutes or until fish flakes easily with a fork. Time varies with thickness or fillets and size of scallops. Do not over cook.

To serve: Arrange fillets topped with scallops and snow peas on a heated platter. Spoon some of the lime-butter juices over the fish. Garnish with a ring of cherry tomato rosettes around edge of platter.

To make rosettes: Make 2 cuts at right angles to each other through center of blossom end of tomato; stop knife before cutting all the way through tomato. With fingers, gently spread the sections to form rosette "petals."