FLOUNDER OR SOLE:

Grease pan with butter, lay pieces of fish in pan. Put lemon juice, garlic powder and put back into refrigerator.

STUFFING:

1 lb. scallops
10 pieces of fish

(Put scallops in blender or keep whole.)

In a frying pan - 1 stick butter, bread crumbs, garlic, chives, salt, pepper and ginger.

Mix scallops into the mixture (heat off). Pour in cooking sherry, turn heat on, heat gently.

Put stuffing in fish, roll it up, secure with toothpick. Arrange in pan.

SAUCE:

Cream of asparagus soup (1/2 milk, 1/2 water)
Salt
Pepper
Garlic
Sherry

Pour over fish and bake 1/2 hour at 350. (Heat sauce before putting on fish.)