You are here

Scallop Fondue

  Frozen scallops 12 Ounce, thawed (1 Package Of 12 Ounce)
  Egg 1 , beaten
  Milk 1⁄4 Cup (4 tbs)
  Fine dry bread crumbs 2⁄3 Cup (10.67 tbs)
  Cooking oil 2 Cup (32 tbs)
  Dill sauce/Zippy sauce 1 Tablespoon

Halve large scallops.
Rinse and drain scallops; pat dry with paper toweling.
Mix egg and milk.
Mix crumbs, 1/2 teaspoon salt, and dash pepper.
Dip scallops into egg mixture; roll in crumbs.
Shake off excess crumbs.
Pour oil into metal fondue cooker to no more than 1/2 capacity or to depth of 2 inches.
Heat over range to 375°.
Add 1 teaspoon salt.
Transfer cooker to fondue burner.
Spear scallops with fondue fork; fry in hot oil till browned.
Dip in Dill Sauce or Zippy Sauce.
Serves 2 or 3.
Dill Sauce: Mix one 8 ounce container sour cream dip with chives, 2 tablespoons milk, 1 teaspoon lemon juice, and 1/2 teaspoon dried dillweed.
Makes 1 cup.
Zippy Sauce: Combine 1/2 cup chili sauce, 1 tablespoon lemon juice, 1 teaspoon prepared horseradish, 1 teaspoon Worcestershire sauce, and dash bottled hot pepper sauce; mix well.
Makes 1/2 cup.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5012 Calories from Fat 4573

% Daily Value*

Total Fat 517 g795.7%

Saturated Fat 75.1 g375.7%

Trans Fat 0 g

Cholesterol 329.4 mg109.8%

Sodium 1117.1 mg46.5%

Total Carbohydrates 35 g11.8%

Dietary Fiber 1.5 g6%

Sugars 5.4 g

Protein 70 g139.3%

Vitamin A 9.4% Vitamin C 17%

Calcium 23.3% Iron 19.6%

*Based on a 2000 Calorie diet


Scallop Fondue Recipe