Scallop, Shrimp, and Fish Fondue Recipe

Name: Scallop, Shrimp, and Fish Fondue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sea salt; 8 ounces boneless, skinless salmon fillets, cut into 1-inch cubes; 8 ounces boneless, skinless halibut or monkfish fillets, cut into 1-inch cubes; 6 ounces sea scallops; 8 ounces medium-to-large raw shrimp, peeled and deveined; Lemon wedges and cilantro sprigs for garnish; 1 tablespoon olive oil; 2 shallots, finely chopped; 2 cloves garlic, minced; 2 teaspoons grated peeled fresh ginger; 1 cup dry white wine, such as Sauvignon Blanc; 4 cups water; 1 teaspoon sea salt; Aioli; Remoulade Sauce; Soy-Wasabi Sauce; Sour Cream-Dill Sauce; Thousand Island Sauce; and/or Tomato Cocktail Sauce

Servings: persons

Sea salt
8 ounces boneless, skinless salmon fillets, cut into 1-inch cubes
8 ounces boneless, skinless halibut or monkfish fillets, cut into 1-inch cubes
6 ounces sea scallops
8 ounces medium-to-large raw shrimp, peeled and deveined
Lemon wedges and cilantro sprigs for garnish
1 tablespoon olive oil
2 shallots, finely chopped
2 cloves garlic, minced
2 teaspoons grated peeled fresh ginger
1 cup dry white wine, such as Sauvignon Blanc
4 cups water
1 teaspoon sea salt
Aioli
Remoulade Sauce
Soy-Wasabi Sauce
Sour Cream-Dill Sauce
Thousand Island Sauce
and/or Tomato Cocktail Sauce

1
Lightly salt the seafood and chill in the refrigerator until ready to cook.
2
Arrange the seafood on a platter and garnish with the lemon wedges and cilantro sprigs.
3
In a medium saucepan over medium heat, heat the olive oil and saute the shallots, garlic, and ginger until soft, about 5 minutes.
4
Add the wine, water, and salt and bring to a boil.
5
Transfer to a fondue pot and bring the broth to a simmer.
6
Skewer the seafood on fondue forks and cook until just no longer opaque, about 2 minutes.
7
Dip into the sauces.

211

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Sea salt, 8 ounces boneless, skinless salmon fillets, cut into 1-inch cubes, 8 ounces boneless, skinless halibut or monkfish fillets, cut into 1-inch cubes, 6 ounces sea scallops, and more.

Yes, Scallop, Shrimp, and Fish Fondue falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallop, Shrimp, and Fish Fondue

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