Pecan Sandies® Encrusted Scallops with Balsamic Honey Agave Glaze
- 3 cups vegetable oil
- 1/4 cup balsamic vinegar
- 1/4 cup blue agave syrup
- 1/4 cup honey
- 1 tablespoon unsalted butter
- Small bunch fresh chives, chopped
- 1 cup Japanese breadcrumbs (panko)
- 12 Pecan Sandies
- 24 bay scallops, rinsed and patted dry
- 1 cup all-purpose flour
- 3 eggs, beaten
- Heat the oil in a pot to 350 degrees F.
In a small saucepan, reduce the balsamic vinegar until 1/3 is left. Add the agave syrup and cook for 2 minutes on medium heat. Stir in the honey and finish with the butter. Sprinkle with chives and set aside.
In a food processor, combine the breadcrumbs and Pecan Sandies and pulse to make a breading. Dredge the scallops in the flour, then the eggs and roll in the breading mixture. Drop into the oil and fry until golden brown, about 2 minutes. Drizzle the scallops with the glaze and serve.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
Recipe courtesy Vic Vegas Moea
Recipe courtesy of Bobby Flay