Bacon wrapped scallops are a necessary standard for the accomplished host or hostess.
In theory, it’s a delicacy wrapped in decadence and fried until crispy. In practice, it’s two dozen tiny toothpicks that make prep a pain, and plating an impossible choice between store-sample-style pickup sticks or a plate of scallops with suggestively shrugged bacon kimonos.
Thankfully, there’s transglutaminase. This ‘protein-welding’ enzyme secures the bacon to each scallop, but allows for the creation of a more unified bacon scallop roulade that is fried then sliced and served with beautiful symmetry.
Please note that you will need a sous vide machine to cook this. Take a look at this sous vide vacuum sealer shopping guide to find one that’s right for you. This way you’ll have good equipment and you’ll be able to cook this recipe.
- Plastic Wrap
- Large, heavy-bottomed pot or cast iron pan
Active time: 30 minutes
Total time: 24 hours
5-6 Scallop Slices
Dust your scallops on both sides with Transglutaminase RM.
Lay down plastic wrap and place scallops end to end, in the center of the plastic wrap.
Start rolling the scallops with two hands side by side. Keeping the scallops together and tight.
Once you are at the end of the plastic squeeze both ends and remove any air from inside the plastic wrap.
Twist the ends of the plastic wrap tightly and tie a knot on each side. Your scallops should be in the shape of a roulade.
Allow Moo Gloo Transglutaminase to Set
Refrigerate the scallops overnight to allow the Transglutaminase to set completely.
Wrap With Bacon
The next day lay down a sheet of plastic wrap and place 4-5 slices of bacon, overlapping slightly.
Dust the bacon with Transglutaminase RM and place the scallop roulade onto the bacon (removing the scallops from the plastic wrap first.
Wrap the now bacon and scallop roulade with plastic wrap in the same way in the previous step.
Let the bacon and scallop roulade rest overnight as the Transglutaminase sets.
The next day pre-heat your sous vide bath to 50°C/122°F.
Place the wrapped roulade into the bath and cook for 15 minutes.
Cool and Fry
Remove the roulade from the bath and place in ice water until fully cooled.
Unwrap the roulade and pat dry. Fry at 175°C/350°F for 5 minutes or until it reaches an internal temperature of 110°F. Allow it to rest of a paper towel for 5 minutes.
Slice and Serve
Slice the roulade into 5-6 slices and serve.