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