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Is there any value to dehydrated scallops?

Caviar Oct 24, 2003 05:30 PM

You know, the big fat brown ones in the big jars in asian markets.

I'm scared. Should I be?

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    Alan RE: Caviar Oct 24, 2003 05:43 PM

    I have used dried scallops that came in a plastic bag in "chinese style" paella.

    3 Replies
    1. re: Alan
      PayOrPlay RE: Alan Oct 24, 2003 07:51 PM

      Aren't they a key ingredient in XO sauce?

      1. re: PayOrPlay
        Gary Soup RE: PayOrPlay Oct 24, 2003 08:15 PM

        Yep. Also great sauteed with tofu (after reconstituting) and in soups.

        1. re: Gary Soup
          Greg Spence RE: Gary Soup Oct 27, 2003 09:53 AM

          Shred dry and stir fry with snow pea greens.

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      Irwin Koval RE: Caviar Oct 25, 2003 04:10 AM

      Caviar: The Dried Scallops, either whole or in pieces are most often used in Hong Kong, as a signature, or to make their Rice Gruel, Chuck or Congeem stand out with better flavor or character. In the intensely competetive market. The type of Restaurants featuring this dish, also serve Mein [Noodles], Won Tons, Sui Kow, Steamed Vegetables with Oyster Sauce and Steamed Liver, or Kidneys. They also serve a traditional Fried Bread, and stay open for Breakfast until Late Night for Snacks.

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        C.S. RE: Caviar Oct 25, 2003 04:50 AM

        Umm... if you check the price tags you should find that there must be a pretty big value (whatever it is...) :).

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          Limster RE: Caviar Oct 25, 2003 11:09 AM

          Dried scallops have more intense flavour. The texture also changes, to a certain chewiness that can be very good when cooked right. Beside direct consumption, they are often used to flavour stocks, especially rich stocks that are used in soups or for braising. These dried scallops come in different grades and prices depending on how intact they are and how intense the flavour they impart.

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            Wendy Lai RE: Caviar Oct 25, 2003 11:32 PM

            heck no! They are delicious, and so different than fresh scallops. You have to soak them in water until soft, then you steam them in some stock, than you can use them for for soups or stir fries. The flavor is very intense, savory and has that seafood sweetness.
            The bigger the scallops the more expensive.

            1 Reply
            1. re: Wendy Lai
              seafoodsal RE: Wendy Lai May 4, 2012 02:37 AM

              It's time for me to try dried scallops after reading about how delicious they are.

            2. t
              tastesgoodwhatisit RE: Caviar May 4, 2012 02:39 AM

              They're wonderful when cooked well, however, they are a totally different ingredient than fresh scallops (so you can't rehydrate them and use them in a fresh scallop recipe).

              1. c
                chocolatetartguy RE: Caviar May 4, 2012 01:35 PM

                Be not afraid! Dried scallops are an important ingredient in foo jook, a very good funky soup with dried tofu "noodles", ginko nuts, etc. As a child I also remember chewing on small pieces. Sort of a seafood jerky.

                1. Karl S RE: Caviar May 4, 2012 06:27 PM

                  No. They are a wonderful product. Makes a fantastic Chinese-style white (that is, no soy sauce) fried rice with some shredded rehydrated fried scallops and minced Chinese sausage and scallions....

                  3 Replies
                  1. re: Karl S
                    EWSflash RE: Karl S May 5, 2012 09:03 AM

                    What's the best way to rehydrate them? Would a clam juice soak make it better or worse?

                    1. re: EWSflash
                      Karl S RE: EWSflash May 5, 2012 09:53 AM

                      I would just use some water. I wouldn't add any flavor to dilute their flavor. You don't need to rehydrate them fully - just enough for them to be shreddable like canned tuna.

                      1. re: Karl S
                        ipsedixit RE: Karl S May 5, 2012 12:17 PM

                        Karl S is right.

                        Warm water works best.

                        They have such concentrated flavor that any other type of liquid (e.g. clam juice) would either adulterate or confuse the flavors.

                  2. EWSflash RE: Caviar May 5, 2012 09:02 AM

                    I have seen them, never bought them, but my dim sum place has rice flour dumplings with scallops in them that are always a must-have for me. They have to be using the dried scallops, fresh or frozen would be too pricey and hard to maintain a consistent fresh supply. No idea how they reconstitute them, but I'me here to say it can be done deliciously. Thyat unique scallop flavor comes shining through.

                    5 Replies
                    1. re: EWSflash
                      JMF RE: EWSflash May 5, 2012 09:42 AM

                      Frozen scallops are not expensive for restaurants. The dried scallops are very expensive. They are used more like a spice or flavoring.

                      1. re: JMF
                        fourunder RE: JMF May 5, 2012 09:59 AM

                        I agree....depending on the source and perceived quality, the prices on dried scallops, oysters and abalone can be astronomical.

                        1. re: fourunder
                          EWSflash RE: fourunder May 5, 2012 10:31 AM

                          Thanks for the clarification. I just thought dried would be cheaper due to being less hassle to store.

                          1. re: EWSflash
                            ipsedixit RE: EWSflash May 5, 2012 12:19 PM

                            I've seen dried scallops (or conpoy) go for as high as $10/ounce.

                            1. re: ipsedixit
                              fourunder RE: ipsedixit May 5, 2012 10:15 PM

                              It's been some time since I have noticed the price of dried scallops, but in light of this thread, the first memory that popped into my head was the large glass jars in Kam Man on Canal Street, NYC.....the price I seemed to recall was $120/lb, but that was probably 10 years ago.

                    2. pdxgastro RE: Caviar May 5, 2012 10:31 PM

                      If I had not been exposed to dried abalone, I would question dehydrated scallops too. But I have, so I don't.

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