Ranging in size from 1/4 inch to 1 inch, dried scallops add a rich umami flavor to dishes without the overpowering fishiness of dried shrimp. Despite their small size and higher cost, dried scallops offer an intense burst of flavor.

In Chinese cuisine, scallops are known by various names, including 江珧柱 or 江瑤柱, which can refer to both fresh and dried scallops. Another common name is 乾貝 or 干贝, which translates to “dried shell.” In Cantonese, 乾貝 is pronounced as gon bui, while in Mandarin, it is gan bei. Dried scallops may also be referred to as conpoy.

WHEN SELECTING DRIED SCALLOPS

Dried scallops can be found in Asian supermarkets, particularly those specializing in Chinese ingredients. They are often displayed in the refrigerated section of the store. In bustling Chinatowns like San Francisco’s, dried scallops are sold in bulk.

Similar to dried shrimp, larger dried scallops come at a higher price than smaller ones. When buying dried scallops, choose those with a consistent light brown hue and avoid ones with numerous white specks, as these may have been stored for a prolonged period. For a fun culinary project, try making your own dried scallops using an oven or dehydrator.

HOW TO STORE

Keep dried scallops in an airtight container in the refrigerator to preserve their color for 4 to 5 months. For extended storage, freeze them.

HOW TO PREPARE

Before using dried scallops, they need to be rehydrated as they are quite firm. Soak them in water for several hours until they soften, or use hot water to expedite the process. Larger scallops will require more soaking time.

Some prefer to steam rehydrated dried scallops in a wok or Instant Pot, as they believe soaking them in water diminishes their flavor. However, in my opinion, soaking them does not significantly alter the taste. Test out both methods to determine your preference.

If incorporating dried scallops into a broth or congee that will simmer for an extended period, there is no need to rehydrate them beforehand.

After rehydrating, shred the dried scallops into smaller pieces to evenly distribute them in the dish. They complement egg whites in fried rice, are a crucial component of XO sauce, and can be stir-fried with e-fu noodles and mushrooms to create a dish symbolizing longevity in Chinese banquets.