Recipe courtesy of Vic "Vegas" Moea
Pecan Sandies® Encrusted Scallops with Balsamic Honey Agave Glaze
Total:
25 min
Active:
15 min
Yield:
6 servings
Level:
Easy
Total:
25 min
Active:
15 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.

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