Smoky Bacon Scallop Roulade
When you want the Wow Factor, this is what you need to do. Imagine opening a nice wooden cigar box with effervescent smoke rolling out on top of your scallop presentation. Applause.
Ingredients:
MooGloo Transglutaminase “TG”
6 medium Scallops
4-6 pieces Bacon
Saran wrap
Twistie ties or rubber bands
Toothpicks
Mesquite wood chips
Basil (for decoration)
Equipment:
Anova Sous Vide Precision Cooker
Breville Polyscience Handheld Smoking Gun
Wooden cigar box (for presentation)
Directions:
Day 1 Quick Prep:
Rinse fresh scallops and pat dry with a paper towel, then remove the small side muscle.
Place scallops on plastic wrap, then sprinkle scallops with TG and place end to end (life a lifesavor roll).
Roll scallops in plastic wrap, tighten and tie ends with a twistie-tie or a rubber band making sure to remove air pockets, then poke holes in the plastic wrap with a toothpick.
Place in the refrigerator overnight.
Day 2 Cooking:
Heat sous vide to 122F and remove scallop roll from the refrigerator.
Lay raw bacon side by side on saran wrap with a slight overlap and sprinkle with TG.
Place the scallop roll on the bacon sheet, making sure the flesh parts of the bacon contacts the scallops (after unwrapping them from their saran wrap).
Roll the bacon sheet around the scallop roll, tighten and tie ends with a twistie-tie or a rubber band making sure to remove any air pockets, poke holes in the plastic wrap with a toothpick, then cook sous vide at 122F for 15 min.
Remove from sous vide and place in ice water bath to stop the cooking process.
If desired, unwrap and pat dry, then fry at 350F for 5min to give a crispy outside.
Let rest for 5 min, then place in a cigar box with a basil garnish and use a hand smoker to infuse mesquite smoke into the cigar box (right before presentation).
Open the cigar box to reveal a delightful plating of your smoked bacon scallop roulade.
Written by: Dr. Terra Caudill
Photo Credit: Dr. Terra Caudill
Original Recipe: ModernistPantry.com