Scallop, Shrimp, and Fish Fondue

• 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.

salt, salmon, monkfish, scallops, shrimp, lemon wedges, olive oil, shallots, garlic, fresh ginger, white wine, water, salt, remoulade sauce, soywasabi sauce, sour cream

Taken from www.cookstr.com/recipes/scallop-shrimp-and-fish-fondue (may not work)