Pecan Sandies® Encrusted Scallops with Balsamic Honey Agave Glaze

Name: Pecan Sandies® Encrusted Scallops with Balsamic Honey Agave Glaze
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters blue agave syrup; 59 milliliters balsamic vinegar; 24 bay scallops, rinsed and patted dry; 237 milliliters Japanese breadcrumbs (panko); 3 eggs, beaten; 237 milliliters all-purpose flour; 1 bunch Small fresh chives, chopped; 59 milliliters honey; 12 Pecan Sandies; 1 Tbsp unsalted butter; 710 milliliters vegetable oil

You can never have too many main course recipes, so give Pecan Sandies® Encrusted Scallops with Balsamic Honey Agave Glaze a try. This recipe covers 12% of your daily requirements of vitamins and minerals. Watching your figure? This pescatarian recipe has 431 calories, 15g of protein, and 18g of fat per serving. This recipe serves 6. From preparation to the plate, this recipe takes approximately 25 minutes. Head to the store and pick up japanese breadcrumbs, pecan sandies, bay scallops, and a few other things to make it today. To use up the balsamic vinegar you could follow this main course with the Skinny Strawberry Ice Cream as a dessert.

Instructions

Heat the oil in a pot to 350 degrees F.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

In a small saucepan, reduce the balsamic vinegar until 1/3 is left.

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Balsamic Vinegar

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Sauce Pan

Add the agave syrup and cook for 2 minutes on medium heat. Stir in the honey and finish with the butter.

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Agave

Butter

Honey

Sprinkle with chives and set aside.

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Chives

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.

Ingredients you will need

Breadcrumbs

Scallops

All Purpose Flour

Pecans

Egg

Roll

Cooking Oil

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Food Processor

Drizzle the scallops with the glaze and serve.

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Scallops

Glaze

Equipment

Pot

Sauce Pan

Food Processor

Ingredients

Servings:

59milliliters

blue agave syrup 59milliliters

balsamic vinegar 24

bay scallops, rinsed and patted dry 237milliliters

Japanese breadcrumbs (panko)3

eggs, beaten 237milliliters

all-purpose flour 1bunch

Small fresh chives, chopped 59milliliters

honey 12

Pecan Sandies 1Tbsp

unsalted butter 710milliliters

vegetable oil

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.