Savory Scallop and Sake Fondue
Sea scallops are the large white sca llops that sell for top price in fish markets. Bay scallops are less expensive, much smaller, and have a creamy color. For this dish, you'll want to splurge.
Rinse scallops and pat dry.
Combine vegetable oil, sesame oil, soy sauce, lime juice, maple syrup, and green onion. Pour into a resealable plastic bag. Place scallops in bag and refrigerate 6 hours or overnight.
Remove scallops from marinade and place on a platter with fondue forks or skewers. Heat sake to simmering and pour into a fondue pot, allowing pot to be ½ full. Skewer scallops and cook in sake until opaque.