Scallop Fondue: A Beginner's Guide To Melting Magic

Fondue is a fun and interactive way to enjoy food with friends and family. It is a perfect dish for a casual dinner party or get-together and can be a beautiful presentation for New Year's Eve or any gala occasion. A fondue pot is typically filled with broth, oil, or cheese sauce, and guests cook a variety of ingredients by dipping them into the pot. Scallops are a delicious and elegant option for fondue, and there are several ways to prepare them. They can be cut into bite-sized pieces or thin coins and are often paired with shrimp, salmon, and other seafood. The cooking time for scallops in a fondue pot is typically just a few minutes, resulting in a tender and tasty treat.

Preparing the scallops

To start, you will need to gather your ingredients, which include scallops, of course! Look for sea scallops, which are larger and more suitable for fondue. You will also need some essential kitchen tools like a sharp knife and a colander.

Begin by rinsing the scallops gently under cold running water. This step ensures that any impurities or sand are removed, ensuring a clean and tasty final product. After rinsing, place the scallops in a colander to allow them to drain and pat them dry with a paper towel or clean kitchen cloth. Removing excess moisture will help the scallops cook evenly and prevent them from becoming soggy.

Now, it's time to cut the scallops. Using a sharp knife, carefully slice each scallop into thin coins, aiming for a thickness of about 1/4 inch (3 mm). This thickness ensures that the scallops will cook quickly and evenly in the fondue broth. Be sure to cut the scallops crosswise to get the ideal size for fondue.

Once all the scallops are sliced, arrange them neatly on a flat dish or platter. You can keep them refrigerated until you are ready to start the fondue. It's important to time this step right, as you want the scallops to be fresh and chilled when they meet the hot broth.

Just before cooking, give the scallops a final pat to ensure they are dry. This step is crucial because any excess moisture can affect the cooking process and the overall texture of the scallops. Now, you are ready to skewer the scallops! Use fondue forks or thin metal or wooden skewers to carefully thread the scallops, leaving a little space between each scallop for even cooking.

With the scallops prepared, you are one step closer to enjoying your fondue! Remember to cook the scallops just until they turn opaque in the thickest part, which should take about 30 seconds to 1 minute in the hot broth. Overcooking the scallops can make them rubbery, so keep a close eye on them. Enjoy your perfectly prepared scallops with your choice of dipping sauces!

Making the broth

Preparing the Ingredients:

Firstly, gather your ingredients. For a basic broth, you will need chicken or vegetable stock, dry white wine or sake, garlic cloves, fresh ginger, and seasonings. You can also add ingredients like shallots, olive oil, soy sauce, or dry sherry for extra flavour.

Cooking the Broth:

In a large pot over medium heat, combine the chicken or vegetable stock with your choice of wine or sake. Add in the garlic, ginger, and any other ingredients like shallots or onions. Bring this mixture to a boil, stirring occasionally. Once it reaches a boil, reduce the heat and let the broth simmer for about 20-30 minutes to allow the flavours to meld. You can also add in seafood shells, like shrimp heads and shells, at the beginning of cooking for extra flavour.

Seasoning the Broth:

After simmering the broth, it's time to season it. Taste the broth and adjust the seasoning with salt and pepper. You can also add a pinch of chili powder or a bay leaf for some extra heat and flavour. Remember, you can always add more seasoning, but you can't take it out, so start with a smaller amount and adjust as needed.

Keeping the Broth Warm:

Once your broth is seasoned to your liking, transfer it to your fondue pot and keep it warm on a low flame. If you're using a fondue burner, adjust the heat to keep the broth at a gentle simmer. It's important to monitor the temperature to ensure it doesn't evaporate too quickly or stay too cool to cook your scallops effectively. Keep extra broth warm on the stovetop to replenish the fondue pot as needed.

Final Touches:

Before serving, give the broth a final stir and taste to ensure the seasoning is perfect. Remember, the broth should complement the scallops and any other seafood or vegetables you plan to dip into it. Your broth is now ready for your scallop fondue!

Cooking the scallops

To cook the scallops, first rinse them in a colander and pat them dry with a paper towel. Cut the scallops crosswise into thin coins about 3 mm (1/4 inch thick). You can also cut the scallops into bite-sized pieces of about 1-inch cubes.

Next, heat your choice of broth (chicken, shrimp, or seafood broth) in a fondue pot until it reaches a boil. You can also use water instead of broth. If you're using a 2-quart fondue pot, only fill it halfway with the boiling broth and keep the remaining broth hot on a separate stovetop on low heat. Set the fondue pot over a lit burner, adjusting the heat to maintain a gentle simmer.

Now, you can begin cooking the scallops. Spear each scallop with a fondue fork or thin skewer and immerse it in the hot broth. Cook the scallops for about 30 seconds to 1 minute, or until they turn opaque and are cooked to your desired level of doneness. For a fondue with a larger amount of broth, you may need to cook the scallops for a slightly longer period.

Once the scallops are cooked, transfer them to a regular fork or a small plate, and they are ready to be enjoyed with your choice of dipping sauces!

Serving suggestions

Scallops are a delicate seafood with a subtle, buttery flavour and a springy yet juicy texture. They are an exquisite treat, perfect for a special dinner. Because of their mild flavour, scallops are very versatile and can be served with a wide variety of dishes.

Scallops can be served as an appetizer, a side dish, or as the main course. They can be grilled, fried, or seared, and pair well with salads, vegetables, and starches.

Salads

Salads are a great way to complement the subtle flavour of scallops. Try a spinach and pomegranate salad, a simple arugula salad, or a summer squash salad. If you're feeling fancy, make a lentil salad with carrots, kale, and apples.

Vegetables

Vegetables are a healthy and tasty option to serve with scallops. Try grilled veggies like eggplant, tomatoes, zucchini, and red peppers, or simple sautéed green beans. For a Mediterranean flair, serve with warm Tuscan beans.

Starches

Starches like pasta, rice, and potatoes are a great way to fill out a meal featuring scallops. For pasta, avoid tomato-based sauces, and instead opt for a lemon caper sauce or a creamy Alfredo. For rice, try a savoury chicken rice pilaf or a simple steamed white rice flavoured with butter and spices. Mashed potatoes, especially with roasted shallots, are another delicious option.

Scallop Fondue

If you're feeling adventurous, try a scallop fondue! Cut the scallops into bite-sized pieces and serve with a variety of dipping sauces. This can be a fun and interactive way to enjoy scallops.

Other Seafood

Scallops can also be served with other types of seafood such as shrimp, salmon, or halibut. Try a shrimp and scallop skewer, or a scallop and salmon fondue.

Sauces

Sauces can enhance the flavour of scallops without overwhelming them. Try a sweet chutney, a spicy curry sauce, or an avocado, honey, and Dijon mustard dip.

With so many serving suggestions, scallops can be enjoyed in a variety of ways. Get creative and enjoy this delicious treat from the sea!

Accompanying dishes

To accompany your scallop fondue, you could try some of the following dishes:

Salads

A salad of endive and field greens with pink grapefruit, avocado, and pomegranate seeds would make a refreshing side dish. Alternatively, a simple salad of raw vegetables such as carrot sticks, cauliflower, broccoli, and zucchini slices would also work well.

Bread

Crusty sourdough bread is a great option for dipping into the fondue. Gluten-free options such as cassava flour bread are also an option.

Potatoes

Thin-skinned red potatoes, boiled until tender and then warmed in the fondue broth, make a great fondue accompaniment.

Sauces

A variety of sauces can be served alongside the fondue, such as garlic mayonnaise, Thousand Island Sauce, Tomato Cocktail Sauce, or Sour Cream-Dill Sauce.

Frequently asked questions