Dried scallops, also known as conpoy, are a delicacy in Chinese cuisine. They are prepared by sautéing fresh scallops and preserving them with salt. They are used to add flavor to soups and other dishes, and are rehydrated before use. Dried scallop congee is a popular dish, and buying smaller sizes can lead to savings.
Dried scallop is a type of dried fish that often appears in Chinese cuisine; it is also known as conpoy, a term from the Cantonese language. Conpoy is generally derived from a certain set of scallop muscles called adductors. Traditional methods of preparing dried scallops involve sautéing fresh scallops and preserving them with salts which dry them preventing rotting; these methods are similar to those used to preserve meats before the development of modern refrigeration. Dried scallops are often considered a delicacy that is used to add flavor to various Cantonese-style soups and other types of dishes.
Many recipes may call for rehydrating dried Chinese scallops before adding them to the rest of the given dish. This step is typically done by soaking the dried scallops in hot water for about 30 minutes so that the scallops can be easily separated or cut into smaller pieces. Experienced Chinese cooks advise against leaving dried scallops in hot water for too long or they may become too soggy and fall apart when further cooked with the rest of the recipe.
Dried scallop congee is a popular Chinese dish that somewhat resembles a type of rice porridge. In addition to the reconstituted dried scallops and boiled rice, this dish typically includes chopped onions, minced pork, sesame oil, white pepper, and salt to taste. One tip some cooks offer is to save the water used to rehydrate dried scallops and add it to cooking rice for added savory flavor. Others also recommend cracking and mixing a raw egg into the congee while the mixture is still simmering; the egg will cook similar to that of a poached egg and give the dish a smoother texture.
While dried scallops are readily available in some areas, they can be more scarce in others and therefore often more expensive. Some Chinese markets in these regions often need to sell their scallops at slightly higher prices to offset the cost of importing the ingredient. Experienced cooks who frequently purchase dried scallops have found that buying them in smaller individual sizes can usually lead to savings. Some of these markets may also sell not fully intact but still fresh scallops at discounted prices; this practice can also be cost-effective for home cooks who are designing a dish with rehydrated and chopped dried scallops.
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