Scallops are a type of bivalve mollusk prized for their large adductor muscle which is responsible for opening and closing the shell. Scallops have a rich and sweet seafood flavor with high concentrations of natural glutamatic acids resulting in intense umami taste. Drying scallops intensifies their natural qualities and results in a condiment and ingredient that can be used to enhance a variety of dishes. High quality scallops can be distinguished by their fragrant aroma, deep savoriness, size, and lack of fishiness. Dried scallops are an essential part of traditional Asian cuisine and is particularly prominent in Japan and China. It is the primary component for flavorful condiments such as XO sauce.
Uses: Rehydrate dried scallops in hot water for about 20 minutes to soften them. Shred them into fine strands and add them to dishes such as fried rice or noodles. Use dried scallops as a flavorful base to sauces such as XO. Use dried scallops to flavor dishes such as rice congee and broth.