Fish Fondue

1 lb mid-size shrimp peeled and deboned

1 lb scallops or swordfish cut into 1” cubes

Peanut oil to the depth of 1 ½ inches in your pot.

¼ lb butter

Assorted sauces

Heat Peanut oil in pan til hot ( about 350 degrees) then add add the stick of butter and cover til sizzling slows down. Then serve in fondue pot over heat. Spear shrimp, swordfish, or scallops with fork and cook until done. Fish will lose transparent appearance and become firm. Season with salt and dip into preferred sauce.

Good sauces for this fondue is cocktail sauce, tarter sauce, horseradish sauce, remoulade, or dill sauce.

Horseradish sauce: Mix together 1 cup sour cream, 1 tablespoon horseradish, 2 tablespoon chives.

Remoulade Sauce: 1 cup mayonnaise, 1 tsp dry mustard, 1 minced clove garlic, 1 tsp dried tarragon, 1 tsp anchovy paste, 1 tsp capers, and a hard boiled egg chopped fine.

Dill Sauce: 1 cup sour cream, 1 tablespoon parsley,1 tablespoon lemon juice,1 tablespoon chopped chives, I teaspoon grated onion, chopped or fresh dill to taste

Scallops with Citrus Glaze

1 to 1&1/2 pounds of Sea Scallops (not Bay Scallops)
1/2 teaspoon Pepper
1/4 teaspoon Salt
2 Tablespoons Olive Oil
4 Minced Garlic Cloves
1/2 cup Orange Juice
1/4 cup Lemon Juice
1 Tablespoon soy sauce
1/2 teaspoon grated Orange Peel

Salt & Pepper the scallops. Saute scallops in 1 tablespoon of the oil until firm and opaque. Remove and keep warm. In the same skillet, cook garlic in remaining oil for 1 minute. Add the juices, soy sauce, and orange peel. Bring to a boil; cook and stir for 5 minutes or until thickened. Serve over the scallops.