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 of Vic Vegas Moea