Pecan Sandies® Encrusted Scallops with Balsamic Honey Agave Glaze
- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 6 servings
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- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- 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
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.
