bacon wrapped scallop

Author

Chinatown Kitchen

Modernist Chinese food

Prep Time: 00:00

Recipe Time: 00:45

Temperature : 120F / 48.9C

Ingredients

• Scallop U10-20
• Bacon
• Activa RM
• Wondra flour
• Salt
• Pepper

Directions

1. Set your Anova Sous Vide Precision Cooker to 120ºF / 48.9ºC
2. Dust bacon (cut in half lengthwise into long strips) and scallops (small foot removed) with Activa RM and wrap. Put in ziploc bag as a log roll, with bacon facing the outside. Rest in fridge for 2-4 hours
3. Immerse at 120F for 15min
4. Increase temperature to 130F and cook for an additional 25min
5. Cover with salted Wondra flour and sear all edges
6. Salt and pepper to taste

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