Cooking with Scallop Medalions

[S V]

I'm wondering if anyone has used Scallop medalions when doing bacon wrapped scallop medalions. I have the gluten free bacon but not sure about the medalions. Some use a binding product Transglutamas but it's hard to find which ones do or don't and info varies as to it's effect on celiac sensitive people. Any input out there?

Overview

 

[Scott Adams]

Welcome to the forum. Scallop medallions should be gluten-free, even if they used meat glue (transglutaminase) to make them, and not everyone who has celiac disease will react to meat glue, but some might.

The likelihood of scallops containing transglutaminase is relatively low, as fresh or frozen scallops are typically sold without additives. However, some processed scallop medallions, especially those shaped or reformed, may use transglutaminase as a binding agent. It’s always a good idea to check the label or contact the manufacturer to confirm.

The article below has more info. 

 

[S V]

Thanks, I appreciate you getting back to me.  Sometimes the retailers don't have content info on products they sell and they have rewrapped them with no ingredients list. Guess I'll stick to prepackaged medalions with all the info. 

[Scott Adams]

I believe I've seen them at Costco still in the shells (in the frozen seafood area), which might be a safe way to go.

[S V]

On 1/1/2025 10:04 PM, Sandra Vail wrote:

The medalions we're actually pretty tasty wrapped in bacon. I was just trying to accommodate one of the guests who is sensitive to wheat. They had other appies to choose from so all's well that ends well. The Costco scallops are excellent but 4 x the price. Thanks!