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Has anyone ever dried their own scallops before for conpoy?

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Has anyone ever tried to make their own conpoy? Is there a special process involved? Can you make them from regular scallops or do they have to be a special kind of scallop? I imagine it's a similar drying process to proscuitto or something. Good conpoy is prohibitively expensive.

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  1. If it was practical, I am pretty sure that my grandmother would have made her own. She just bought the dried in Chinatown. This from a woman who made her own hom don and jung and dried citrus peels on the the top of her floor heaters.