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Better Bacon Wrapped Scallops

30 minutes
24 hours

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.

Ingredients

Equipment

  • Plastic Wrap
  • String
  • Scissors
  • Large, heavy-bottomed pot or cast iron pan
  • Thermometer

Timing

Active time: 30 minutes

Total time: 24 hours

Yield

5-6 Scallop Slices

  • Dust Scallops

    Dust your scallops with TG and place them end to end.

  • Roll Scallops

    Using plastic wrap lay out enough plastic wrap to cover your scallops at least twice.

    Place your scallops on the plastic in the center of the side closest to you.

    Start rolling your scallops with two hands side by side. You must keep the scallops nice and tight.

    Once you are at the end of the plastic squeeze the ends to remove as much air as you can.

    Hold the two ends of the plastic tightly and begin to roll the scallops on the table. It should begin to tighten the scallops and resemble a piece of candy.

    If you’re unable roll it on your table, you can hold the ends tightly with both hands and use your thumbs one by one to roll the scallops. Once it is tight fold the excess plastic under the scallop roll and place on the table. The weight of the scallop roll should hold the ends tight.

    Your scallops may have some air pockets in it. If it does you can use a toothpick to pop them. If you pop them just give the scallops another roll to push the air out. Also another layer of plastic to cover up the holes you made.

  • Allow MooGloo Transglutaminase to Set

    Refrigerate and allow the TG to set overnight.

  • Preheat Bath and Fry Oil

    Pre-heat your Sous vide bath to 50C/122F
    Pre-heat your oil to 347F/175C

  • Wrap with Bacon

    Using plastic wrap lay out enough plastic wrap to cover your scallops at least twice.

    Lay 5-6 slices of bacon side by side with a slight overlap. You need there to be contact between the flesh parts of the bacon not so much the fatty parts.

    Sprinkle your bacon sheet with TG

    Gently unwrap your bound scallops from your plastic. Place your scallops on the bacon sheet.

    Roll the bacon around the scallops to make a scallop roulade.

    Place your scallop roulade on the plastic in the center of the side closest to you.

  • Wrap in Plastic Wrap

    Repeat the same steps as you did for binding the scallops, wrapping the roulade in plastic, tightening the ends, and removing air pockets.

  • Sous Vide

    Place the roulade into your bath and cook 50C/122F for 15 minutes.
    This will “hot set” the TG on the outside of the bacon.

  • Chill

    Remove your roulade from the bath and place in ice water until fully cooled.

  • Fry

    Unwrap your roulade and pat dry. Fry 175C/350F for 5 minutes or until it reaches an internal tempurature of 110F. It will carry over cook to 125F.
    Allow it to rest on paper towels for 5 minutes

  • Present

    Slice your roulade in 5-6 slices and serve.

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Comments (7)

Norm Morgan

October 3, 2018 1:40 am

Its a pity you have to eat “part” scallops where the roe is missing, I guess pollution has got so bad your end that its not possible? If any chef serves me up scallops which do not have the roe on they will be called to the table and will be dressed down (I hold nothing back believe me) and told to go back to school and the food rejected out of hand. Come on people use the entire item not just punched out Skate wing imitations.
For those of us that use the real thing my approach to your great idea here is to chop the entire scallop then use moo glues to make them into a cyclinder which the bacon goes around as you suggest. bacon and scallys – yum

Reply
Norm Morgan

October 3, 2018 2:11 am

I should have added I love Moo Glue, brilliant, but its IS NOT a GOOD idea to use your skin to place them….. use gloves as most professionals do.
Always take the safe side…..

Reply
Janie Wang

October 4, 2018 4:35 pm

Hey Norm, No need to worry about gluing your hands together since you’ll be washing them long before the TG has a chance to work its magic.

Reply
Jeff

October 9, 2018 9:21 pm

I am confused about one step in the video. You moo glue the scallops and I see them sitting there to the side as you prep the bacon. Then suddenly the scallops seem be unpackaged from the original wrapping and placed inside the bacon. Surely we don’t keep the plastic wrap on and then wrap with bacon. I see in the instructions to let them sit overnight to glue together. Makes more sense – then you remove them to glue them to the bacon and cook sous vide….

Reply
Janie Wang

October 9, 2018 9:31 pm

You’re right Jeff. It is a two step TG bound, first the scallops and then the bacon to the scallops. The plastic wrap is removed in the second step.

Reply
Jeff

October 15, 2018 1:59 pm

This had such potential. But my bacon was a disaster. I followed all the instructions to the letter but the bacon came apart when I put it in the deep fryer. I ended up with several stragglers of bacon hanging out on their own, a partially deep fried scallop and overall somethign that was not worth the effort.

Reply
Janie Wang

October 17, 2018 9:42 am

If your bacon is not sticking to the scallop it may be too fatty to form the proper bond since TG only works with protein. I would try a leaner cut of bacon and at least 24 hours in the fridge to set overnight.

Reply

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