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  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

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