Scallop Fondue Recipe
Are you looking for a yummy Scallop Fondue recipe? No other ingredient will make Scallop Fondue taste so yummy than Seafood. A yummy Side Dish dish that I recommend to my friends is this recipe of Scallop Fondue. I challenge you to give me a better recipe of Scallop Fondue than this.
Ingredients
1 12 ounce package frozen scallops, thawed
1 beaten egg
1/4 cup milk
2/3 cup fine dry bread crumbs
Cooking oil
Dill Sauce or Zippy Sauce
Directions
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.
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.
