Rolled stuffed fresh flounder with scallops

I made rolled stuffed fillet of flounder tonight–I change it up every time. 

Tonight’s was a stuffing made of:

olive oil 
capers 
black olives ct-up
pine nuts
chopped parsley 
seasoned bread crumbs 
cut-up scallops.  

Brown the fat rolls slightly in olive and herb, garlic butter–flatten them with the spatula a little.  Then fling in some vino, and when the alcohol burns off I add tomato sauce I have at the ready.  High heat, then low. Simmer till done.  Doesn’t need much cooking if, beforehand, you toss the ingredients for the stuffing with a little butter in the microwave oven for one minute, stirring after 30 seconds.