Dehydrated scallops are an Asian delicacy. They are eaten plain, although more commonly they are used to flavor fish stocks, porridges and broths. They differ from their fresh relatives in that they are much more pungent in flavor. Dehydrated scallops must be reconstituted before using. This is done by soaking the scallops in water.
Shuck, or "scallop," the scallops in the shell if it hasn't already been done. Open the shell and cut loose the adductor muscle, which is the white, cylindrical piece of meat that is actually known as the "scallop." The rest of the scallop is usually not eaten.
Set the scallops out on a large baking sheet.
Set the scallops outside in direct sunlight. The best days to dry scallops will be about 60 F. The days should be fairly sunny. Sun-dried scallops taste better than their mechanically dried cousins. However, they take longer and because weather can be temperamental, you can risk damaging your finished product.
Mechanically Dried Scallops
Shuck the scallops. To do this, open the shell and cut the adductor muscle loose with a small knife.
Set your scallops out on a baking sheet or other flat surface.
In a room cooled to 60 F allow the scallops to rest for up to four days. This will adequately dry the scallops.
Scallops are seafood, so once you've begun this process you shouldn't eat them until they're totally dried. The bacteria can be dangerous. Scallops should be eaten fresh, or completely dehydrated.