Made this on Friday for my Honey. She was very appreciative!

Scallop and shrimp stuffed filets with Dijon cream sauce .

2 THIN Tilapia filets
6 small shrimp, peeled and deveined
1/4 cup bay scallops
1 tbsp. Dijon mustard
1/2 cup 35% cream
1 tbsp. capers
butter
olive oil

Preheat oven to 375F

Roll 3 shrimp and 1/2 the scallops into each Tilapia filet (this can be a pain, but do the best you can). Secure with toothpicks.

Preheat saucepan and add olive oil, butter and capers. Reserve 2 tbsp. butter and oil.

Put stuffed filets into hot oil and baste with remaining oil and butter.

Bake in oven for 15 min.

When finished, carefully remove stuffed filets and set on warm plates.

Reduce juice in pan over medium high heat. Stir in 1 tbsp Dijon mustard and add cream. Stir and heat until sauce simmers.

Spoon sauce over top of stuffed filet. Serve with a green salad. Enjoy!

We found that Oyster Bay sauvignon blanc from New Zealand was the perfect wine for this!