The drippings can be used to saute aromatics for a sauce and then built on from there. For instance, you could sauté corn cut fresh off the cob in your dripping then, when just starting to brown a little in spots, you could add minced shallot and red bell pepper and sauté till the shallot is soft; deglaze the pan with a little wine then add a T or two of heavy cream and a good twist of white pepper. Simmer till the cream reduces a little than fold in, say, half a pound of lump crabmeat. Reduce the heat and simmer just till the crab is warmed through. Use as a sauce to toss with angel hair pasta and some fresh minced parsley.
You could use it to sear scallops in.
You could use it to sear shrimp--as for a fra diavolo treatment (yummy!) just before removing them to flame a little brandy in the pan.
You could sauté some minced shallot, shrimp and bay scallops in it, then remove all to a bowl to cool. Purée the contents of the bowl till smooth adding just a touch of heavy cream, salt and white pepper. Pack into a ramekin and chill. Use as a spread on toast points or crackers.
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