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.
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…..
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.
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….
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.
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.
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.