Pecan Sandies® Encrusted Scallops with Balsamic Honey Agave Glaze

Ingredients

• 0.3 cup agave syrup blue
• 0.3 cup balsamic vinegar 
• 24  bay scallops dry rinsed
• 1 cup japanese breadcrumbs (panko)
• 3  eggs beaten
• 1 cup flour all-purpose
• 1 bunch chives fresh chopped
• 0.3 cup honey 
• 12  pecan sandies 
• 1 tablespoon butter unsalted
• 3 cups vegetable oil 

Equipment

• food processor
• sauce pan
• pot

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.
3. Add the agave syrup and cook for 2 minutes on medium heat. 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. 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.
6. Drizzle the scallops with the glaze and serve.