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Recipe courtesy of Vic "Vegas" Moea

Show: Food Network Star

Episode: Cougar Town and Paula Deen

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Pecan Sandies® Encrusted Scallops with Balsamic Honey Agave Glaze

Total:: 25 min
Prep:: 15 min
Cook:: 10 min

Yield:: 6 servings

Level:: Easy

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

Directions

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. It has not been tested for home use.

My Private Notes

Name: Pecan Sandies® Encrusted Scallops with Balsamic Honey Agave Glaze
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 servings
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