Preheat the oven to 400°F.
Begin by cutting only one fillet of flounder into smaller pieces to use in the stuffing. Leave the remaining four fillets whole. If you have larger scallops and/or shrimp, cut them into smaller bite size pieces for the stuffing.
Heat up the olive oil in a skillet and add in the garlic. Saute over a medium/high flame for about a minute or until golden and then add in the bay scallops. Saute together for about a minute and then add in the shrimp and continue sauteing for another minute.
Lower the heat to a medium flame and add four tablespoons of butter into the skillet and mix with the fish for about three minutes. Pour in the wine and mix together for about another three minutes.
Add a pinch of salt and black pepper, about half of the parsley, and 1/4 cup of the breadcrumbs and mix together. Cook over a low flame for about five minutes and then remove from the stove.
In a baking dish, lay two flounder fillets side by side. Scoop the stuffing onto both fillets. Sprinkle some breadcrumbs and parsley on top of each fillet stuffing and then place the last two fillets on top of the stuffing. Sprinkle some more breadcrumbs on top of each fillet and then add a few pieces of butter on top. Place in the oven and cook for about thirty minutes.
Remove from the oven and enjoy with a sprinkle of parsley on top. Salute and cin cin!