Fried Shrimp & Vegetable Fondue

Makes 6 to 8 servings

3-½ cups flavorless vegetable oil 1pound large shrimp (21-25 count), peeled (leave on tail) and deveined 1pound dry sea scallops, tough muscle removed ½pound salmon fillet, skinned, cut into 1-inch cubes 12 ounces Italian baby eggplant or Japanese eggplant, cut in ½-inch rounds 1small zucchini, cut in ½-inch rounds 24green beans, cut in 2-inc pieces 12pearl onions, steamed to crisp tender 2large carrots, peeled, cut into ½-inch ovals, steamed to crisp tender 8ounces new red potatoes, cut into bite-sized wedges and steamed to just tender fresh lemon wedges fresh basil leaves

884 Calories (83% from fat) • carb. 12g • pro. 34g • fat 98g • sat. fat 47g • chol. 138mg • sod. 290mg • calc. 73mg • fiber 2g

Heat oil in Cuisinart® Fondue Pot on Setting 7-½ until hot and bubbly, but not boiling - oil should test 375° F with a candy/deep fry thermometer for best results. Skewer seafood and vegetables and fry until golden and crispy. Drain, allow to cool for a few moments, and dip in sauces to serve.