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.