We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What Is Dried Scallop?

By Angela Farrer
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Dried scallop is a type of dried seafood item that frequently 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 sea scallop muscles called adductors. Traditional methods of making dried scallop involve pan-searing fresh scallops and preserving them with salts that dry them while preventing decay; these methods are similar to those used to preserve meats before the development of modern refrigeration. Dried scallop is often considered a delicacy that is used to add flavor to various Cantonese-style soups and other types of dishes.

Many recipes can require the Chinese dried scallops to be rehydrated 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 pulled apart or cut into smaller pieces. Experienced Chinese cooks advise against leaving dried scallops in the hot water for too long, otherwise they may become too soggy and break apart too much 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 reconstituted dried scallops and boiled rice, this dish typically includes chopped onions, minced pork, sesame oil, white pepper, and salt to taste. One tip that some cooks offer is to save the water used to rehydrate the dried scallops and add it to the cooking rice for added salt flavor. Others also recommend cracking and stirring a raw egg into the congee while the mixture is still boiling; the egg will cook in a manner similar to that of a poached egg and give the dish a smoother texture.

While dried scallop is readily available in some areas, it can be scarcer in others and therefore often more expensive. Some Chinese markets in these regions often need to sell their scallops at somewhat higher prices in order to make up for the ingredient's import costs. Experienced cooks who frequently buy dried scallops have found that purchasing them in smaller individual sizes can usually lead to savings. A number of these markets can also sell scallops that are not completely intact but otherwise fresh at discounted prices; this practice can also be economically convenient for home cooks who are planning a dish with rehydrated and chopped dried scallops.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Discussion Comments
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.