Pecan Sandies® Encrusted Scallops with Balsamic Honey Agave Glaze |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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 |
heat the oil in a pot to 350 degrees f. |
Directions:
1. 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.
2. 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.
3. 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.
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