Ingredients Jump to Instructions ↓

  1. 3 cups vegetable oil

  2. 1/4 cup balsamic vinegar

  3. 1/4 cup blue agave syrup

  4. 1/4 cup honey

  5. 1 tablespoon unsalted butter

  6. Small bunch fresh chives, chopped

  7. 1 cup Japanese breadcrumbs (panko)

  8. 12 Pecan Sandies

  9. 24 bay scallops, rinsed and patted dry

  10. 1 cup all-purpose flour

  11. 3 eggs, beaten

  12. Heat the oil in a pot to 350 degrees F.

Instructions Jump to Ingredients ↑

  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.


Send feedback