Photo: Pecan Sandies® Encrusted Scallops with Balsamic Honey Agave Glaze Recipe
Ingredients
- 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.
Directions
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.
Notes
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 2 reviews
By gimpymarmot
on August 01, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Very tasty and easy to make. Larger scallops would have been easier, but still amazing none the less.
By kimcoughlin_5794868
Ramona, CA
on July 24, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I finally made this, and the next food network star just happens to be on tv tonight. It was very good and very easy. Next time I will use bigger scallops to make the dredging easier.
Read all 2 reviews