Savory Scallop and Sake Fondue
Serves 2–3
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.
