Thaw scallops, if frozen. Prepare Spicy Cocktail Sauce or Sweet and Sour Sauce, if desired. If scallops are large, cut in half. Rinse clams or scallops; pat dry with paper towels. Set aside.

For batter, in a medium mixing bowl combine flour, sugar, and 1/4 teaspoon salt. In a small mixing bowl combine egg, 2 tablespoons cooking oil, and 3/4 cup cold water. Add to flour mixture; beat smooth.

In a deep-fat fryer or a 2-quart saucepan heat 2 inches shortening or oil to 375 degree F (see tip below). Dip clams or scallops into batter. Fry a few at a time, until golden brown, turning once. Allow 1 to 1-1/2 minutes for clams and 2 to 2-1/2 minutes for scallops. Remove from fat and drain on paper towels. Keep fried clams or scallops warm in a 300 degree F oven while frying remaining seafood. Serve with sauce, if desired. Makes 4 servings.

Use a deep-fat frying thermometer to check the temperature of the fat. Place it so the bulb does not touch the pan. Carefully control the temperature of the fat by adjusting the heat.

In a 1-quart saucepan cook 1 tablespoon finely chopped onion and 1 small clove garlic, minced, in 1 tablespoon hot butter or margarine over medium-high heat until tender but not brown, stirring often. Stir in 2/3 cup water, 1/2 of a 6-ounce can (1/3 cup) tomato paste, 1 tablespoon prepared horseradish, 2 teaspoons lemon juice, 2 teaspoons Worcestershire sauce, 1/2 teaspoon dry mustard, 1/4 teaspoon salt, and 1/4 teaspoon ground red pepper. Bring to boiling. Reduce heat, then simmer, uncovered, for 5 to 10 minutes or until of desired consistency. Serve warm or chilled with seafood. Makes about 1 cup.

In a 1-quart saucepan combine 1/4 cup packed brown sugar, 2 teaspoons cornstarch, and 1/4 teaspoon ground ginger. Stir in 1/3 cup unsweetened pineapple juice, 2 tablespoons finely chopped green pepper, 2 tablespoons vinegar, and 1 tablespoon soy sauce. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir sauce for 2 minutes more. Serve sauce warm with seafood. Makes 3/4 cup.