Dried scallops, also known as conpoy, are a staple in Asian cuisines, especially Chinese and Japanese dishes. Dried scallops can either be freshwater or saltwater and, as with fresh scallops, are made with the adductor muscle of the scallop. Dried scallops need to be rehydrated in hot water before using. They can be used in soups, sauces and main dishes.
Things You'll Need
- Dried scallops
- 4 oz. mushrooms
- 2 cups vegetables, chopped
- 1 tsp. oyster sauce
- White pepper
- 2 tbs. vegetable oil
- 2 garlic cloves, minced
- 2 tbs white miso
- 1 tbs. mirin
- 1 tbs. soy sauce
- 1 tbs. granulated sugar
- 1/2 cup white wine
- 1/4 cup Dijon mustard
- 1/4 cup heavy cream
- 1/4 cup Parmesan cheese
- Rice or pasta
- White rice
- 1/2 lb. pork butt, shredded
- 2 tbs. sesame oil
- 1/2 cup pea pods
- 2 tbs. soy sauce
- 1 green onion
Shred the rehydrated scallops and add them to soups, such as in mushroom and scallop soup. For this soup, four or five dried scallops are rehydrated in a quart of hot, not boiling, water for about 30 minutes.
Save the water, and remove the scallops and shred them. In a large saucepan, boil the water, then lower to a simmer.
Add sliced mushrooms, such as cremini, and your choice of vegetables. Common vegetables in Chinese cooking include cabbage, sprouts, carrots, and broccoli. Cut into bite-sized pieces.
Add the shredded scallops and 1 tsp. of oyster sauce, plus 1 tsp. of white pepper and simmer for about 30 minutes.
Use dried scallops as a sauce ingredient as well. Soak four or five dried scallops in hot water for about 30 minutes. Shred scallops and set aside.
Add vegetable oil to a medium saucepan over medium-high heat. When about at smoking point, add garlic and saute for one minute.
Lower heat to medium. Add white miso (a Japanese seasoning paste), mirin (a sweet Japanese wine), soy sauce and sugar and simmer for 10 minutes, until mixture thickens slightly.
Add white wine, salt and pepper and simmer for five minutes, then add Dijon mustard. Simmer for another 10 minutes.
Add shredded scallops and heavy cream and simmer five minutes.
Remove from heat, add Parmesan cheese, blend well and serve over rice or pasta.
Make congee, which is similar to rice porridge, with dried scallops. Soak 10 to 12 dried scallops in 1/2 gallon of hot water for about 30 minutes. Shred scallops and set aside.
Roast pork based on weight until internal temperature reaches 155 degrees Fahrenheit. Tent pork with foil and set aside for 20 minutes. Shred enough pork to equal 1/2 cup.
Make enough rice for at least four servings, about 3 cups. Set aside.
Heat sesame oil In medium saucepan to smoking point. Add pea pods and saute for about three minutes.
Lower heat and add scallops, pork, salt, pepper and soy sauce. Add rice. Slowly add scallop water until rice mixture reaches soup-like consistency. Simmer 10 minutes, adding more water if necessary.
Garnish with green onion. Serve hot.
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