What Are Dried Scallops?

What are dried scallops/conpoy?

Dried scallops, known as conpoy, are dried from raw scallops. Japanese dried scallops are typically processed through a meticulous method. First, fresh scallops are cleaned thoroughly, removing any impurities. Then, they are either sun-dried or air-dried to remove moisture gradually. They're frequently added to soups, stews, sauces, and various dishes to infuse them with a deep umami flavor.

Dried scallop prices vary depending on their origin, size, quality, and wholeness. While fully intact pieces command a higher price, broken ones maintain their flavorful essence and offer a more budget-friendly option compared to purchasing whole pieces. 

Japanese Dried Scallops (below): Premium quality, full-flavored, deep color. Excellent for soup, stocks,  braised dishes, specialty steamed dishes that showcase whole scallop pieces.

Qingdao, China Dried Scallops (below): Mild flavor, economical choice, light color. Excellent for soup, stir fry, everyday dishes. 

How Do I Prepare/Eat Dried Scallops?

• Wash and soak the conpoy in cold water for at least 30 minutes before use. For soups, you can reserve the soaking liquid to be added to the soups as the conpoy flavors have already been extracted into the water.
• One of the benefits of using conpoy is that since they have such rich and concentrated umami flavor, you can reduce the amount of salt or even eliminate salt in your dish.

• Even adding a few pieces of dried scallops completely elevates the flavor of a humble bowl of congee. Smaller sized dried scallops or broken pieces are best for soups or congees while larger ones can be served whole.

  

Steps to rehydrate dried scallops: