Dried scallop (干贝, gan bei), or conpoy, is made from the adductor muscles of scallops. Pungent and compact, it has a highly concentrated flavor of the sea. Different from dried shrimp, which are also widely used in Chinese cuisine, conpoy is known for its sweet and umami aroma.
Dried scallop is a common ingredient in Cantonese cuisine. It is also a main ingredient in XO sauce. It is often used in congees, soups, and sauces to infuse a rich, savory flavor without adding any meat or stock to the dish. Dried scallop is like a stock cube. It has a superior taste and is even very tasty itself.
There are two main types of conpoy: one made from river scallops and one made from sea scallops (also known as hotate in Japanese). The river variety has a milder and sweeter flavor and is often used in soup and congee. They won’t be particularly overwhelming in a light dish.
Use
Before using, gently rinse dried scallop a few times. Rehydrate in tap water for 2 to 3 hours, then drain. You can tear it into smaller pieces, so as to infuse more flavor into a dish.
Store
You can store dried scallop in an airtight jar in the fridge for up to a year. You can also freeze it to store for even longer.
Buy
Dried scallop might be difficult to find. Check out Asian markets, especially ones that sell Cantonese food items.
Liza
Hi this is Liza Salde fron the Philippines.I have dried scallop stocks.You can order if you want.
Elizabeth
Dear Liza,
can you ship dried scallops to the UK – and I wondered how much per half kilo the medium size ones are please.
With grateful thanks,
Elizabeth.