RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4095
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| Recipe Name: |
Bridget Fondue - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Shellfish |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$5.20
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Tablespoon oil, sesame, dark
1 Cup mayonnaise
2 Teaspoons vinegar, red wine
1 Pinch mustard, dry
1 Pound scallops, sea
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Directions:
Combine the wasabi, sesame oil and soy sauce and set aside. Combine the mayonnaise, shallots, tarragon, red wine vinegar, and dry mustard. Whisk together and refrigerate. Trim the filet and cut into 2" cubes; toss with a little soy and set aside.
Rinse the scallops and then toss them with a few drops of sesame oil and refrigerate until needed. Combine the beer, flour and eggs and whisk together with just a few strokes. Heat the vegetable oil in an electric skillet or frypan in the center of the dinner table; then arrange the sauces and the raw ingredients to be cooked around the hot oil.
Assemble your guests dangerously around the precarious pot of insanely hot oil and give them each one standard issue fondue fork. Instruct each diner to quick fry each item in the hot oil (first coating in beer batter if desired). Dip into the sauce of choice. |
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| Nutrition per Serving: |
| Calories: |
572 |
Total Carbs: |
21.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
75.0 |
Fat: |
39.6 |
Protein: |
28.20 |
| Fiber: |
1.63 |
Sodium: |
282.67 |
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