Pecan Sandies® Encrusted Scallops With Balsamic Honey Agave Glaze

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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.

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