Pecan Sandies Encrusted Scallops with Balsamic Honey Agave Glaze

• 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.

vegetable oil, balsamic vinegar, syrup, honey, unsalted butter, fresh chives, japanese breadcrumbs, sandies, bay scallops, flour, eggs, oil

Taken from www.foodnetwork.com/recipes/pecan-sandiesreg-encrusted-scallops-with-balsamic-honey-agave-glaze-recipe.html (may not work)