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

Instructions

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. 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.
3. 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.