Pecan Sandies Encrusted Scallops with Balsamic Honey Agave Glaze Recipe

Name: Pecan Sandies Encrusted Scallops with Balsamic Honey Agave Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; Heat the oil in a pot to 350 degrees F.

Servings: persons

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.

1
In a small saucepan, reduce the balsamic vinegar until 1/3 is left.
2
Add the agave syrup and cook for 2 minutes on medium heat.
3
Stir in the honey and finish with the butter.
4
Sprinkle with chives and set aside.
5
In a food processor, combine the breadcrumbs and Pecan Sandies and pulse to make a breading.
6
Dredge the scallops in the flour, then the eggs and roll in the breading mixture.
7
Drop into the oil and fry until golden brown, about 2 minutes.
8
Drizzle the scallops with the glaze and serve.

4043

kcal

Calories

408

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups vegetable oil, 1/4 cup balsamic vinegar, 1/4 cup blue agave syrup, 1/4 cup honey, and more.

Yes, Pecan Sandies Encrusted Scallops with Balsamic Honey Agave Glaze falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pecan Sandies Encrusted Scallops with Balsamic Honey Agave Glaze

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