Recipe courtesy of Vic "Vegas" Moea

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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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

  1. Heat the oil in a pot to 350 degrees F.
  2. 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. 
  3. 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.

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