Origin
Dried scallop is the round adductor muscle that opens and closes the shell. It is cooked, then dried slowly over several weeks until hard and golden. The English name “conpoy” comes from the Cantonese 乾貝 (gon1 bui3, “dried shellfish”).
The most prized dried scallops come from Hokkaido and Aomori in northern Japan, made from the Japanese (Yesso) scallop. China (around Dalian and Qingdao) and Korea also produce them, often from farmed scallops. Large, whole, unbroken pieces are the top grade.
Traditional use
Dried scallop adds deep savoury sweetness to congee, soups (such as winter melon soup), fried rice with egg white, braised vegetables and XO sauce. A few pieces flavour a whole pot.
It is a banquet and Lunar New Year ingredient, and a classic gift. In Chinese food tradition it is classed as neutral.
Safety
- Shellfish allergy: dried scallop is a mollusc. Avoid it if you are allergic to shellfish or molluscs.
- Salt: it is naturally salty. Taste before seasoning, and use less salt or soy sauce in the dish.
- Gout: dried seafood is high in purines. If you manage gout, keep portions small.
- Storage: keep it airtight in the fridge or freezer. Throw it out if it smells rancid or of ammonia, or shows mould.
How to cook
- Use 4–6 pieces (20–30 g) for a pot of soup or congee.
- Rinse, then soak in just enough water to cover for 1–2 hours, or overnight in the fridge, until soft.
- Shred the scallops along the grain with your fingers.
- Add both the scallops and their soaking liquid to the dish. For congee or soup, simmer at least 30 minutes; for fried rice, steam the soaked scallops 20 minutes first.
How to choose and store
Choose whole, round, evenly golden pieces that are dry and hard, with a sweet sea smell. Avoid dark, broken or sticky pieces, or a fishy, rancid smell. Store airtight in the fridge, or freeze for longer storage.
This page describes culinary and cultural tradition. It is not medical advice. If you are pregnant, breastfeeding, taking medication or managing a health condition, check with your doctor or a registered Chinese medicine practitioner before using herbal ingredients.
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