Shrimp and Scallop Fondue Provencale
8 ounces sea scallops, cut in half horizontally
8 ounces jumbo shrimp, cut in half horizontally
Fresh basil leaves, to garnish
2 tablespoons olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1 pound tomatoes, peeled, seeded and chopped
1 tablespoon tomato puree
2 teaspoons herbes de Provence
2 tablespoons white wine
3 cups court bouillon or fish stock
Salt and freshly ground black pepper to taste
Prepare the Provencale sauce: Heat oil in fondue pot over medium heat. Cook
onions, garlic and tomatoes for 10 minutes. Stir in tomato puree, herbes de
Provence and white wine. Season to taste with salt and pepper, cover and simmer
for 10 minutes. Transfer mixture to an electric blender and puree until smooth.
Transfer to a warmed serving bowl.
Ready the fondue: Clean fondue pot. Pour in enough court bouillon or stock to
fill pan half or two-thirds full. Heat until liquid is simmering. Transfer
fondue pot to table and adjust flame so liquid continues to simmer.
Presentation: Cook scallops and shrimp in fondue for 2 minutes. Serve with
Provencale sauce for dunking, along with brown bread cubes, sliced cucumber or
avocado wedges and pasta salad for a main course.
Source: Adapted recipe from Wendy Veale's "Le Creuset's Fondue Cookery"