Dried Scallops FAQs

A: Dried Scallops, also known as Dried Conpoy (Chinese: 瑤柱 / 乾瑤柱 / 干元貝), are particularly famous for their exquisite flavor and are known as 'the finest of seafood', ranking among the 'Eight Treasures'. Dried scallops are rich in protein and have nourishing properties that help reduce blood pressure. They are suitable for general consumption. Dried scallops are cylindrical in shape and ivory in color. Their taste, color, and form are considered par with sea cucumbers and abalone. An ancient saying goes, 'Three days after eating them, even large chicken and shrimp seem tasteless.'. This highlights the exceptional and distinct flavor of dried scallops.

A: Dried scallops are rich in proteins, carbohydrates, vitamin B2, calcium, phosphorus, iron, and other nutrients. The protein content reaches 61.8%, three times that of chicken, beef, and fresh shrimp. Additionally, the mineral content far surpasses that of bird's nest. Due to the high content of sodium glutamate, they have a natural flavor-enhancing effect

A: Dried scallops nourish yin, support the kidneys, and harmonize the stomach. They can treat symptoms such as dizziness, dry throat, tuberculosis with coughing of blood, and a weak spleen and stomach. Regular consumption can help reduce blood pressure, lower cholesterol, and enhance physical fitness. They also possess anti-cancer properties, help soften blood vessels, and prevent arteriosclerosis.

• Japanese Dried Scallops 日本干貝

  Japanese dried scallops mainly include "Soya Dried Scallops" (宗谷干貝) and "Aomori Dried Scallops" (青森干貝). Soya, a region in Hokkaido, Japan, is the most famous area for producing dried scallops. Soya dried scallops are larger in size, golden in color, and dry on the surface, typically with a few cracks, indicating high quality and a vibrant flavor.

• QingDao Dried Scallops 青島干貝

  Jiaozhou Bay (膠州灣) in Qingdao is a major production area for Chinese dried scallops, known for its natural and unpolluted waters. Qingdao dried scallops are plump like yellow jade and small but full of ocean flavor. Their crystalline bodies are wrapped in freshness, typically used for congee or soup, making them a "secret weapon" in the kitchen.

Tak Shing Hong offers high-quality dried scallops from these premium regions. Each scallop is plump, and naturally air-dried to 90% dryness at sea, preserving the original flavor and juices of the scallops.

A: Simply soak the dried scallops in the water ahead of time to allow them to absorb moisture fully, and you can also add some slices of ginger to remove any fishy taste. The water used for soaking the dried scallops should be reasonable, as too much water can dilute their flavor. Maintaining a ratio of about 1:5 between the scallops and the water is perfect.

A: Adding a bit of dried scallops can enhance the flavor of every dish. Not only are they incredibly versatile, but they also eliminate the need for additional seasoning. Their soft yet springy texture is irresistibly delightful. A simple home-cooked dish like steamed egg becomes instantly luxurious with the addition of dried scallops, making it deliciously appetizing.

• #1. Sea Cucumber Dried Scallop Soup
  Ingredients: Sea Cucumbers, Dried Scallops (50 - 100g), Kelp 20g, Spica Prunellae (Xia Ku Cao) 20g
  1. Soak the sea cucumbers and dried scallops overnight. Boil the sea cucumbers with ginger and green onions until soft.
  2. Finely chop the dried scallops and kelp and add them to the softened sea cucumbers. Stew with 7 bowls of water until reduced to 3.5 bowls.
  3. Simmer Spica Prunellae (Xia Ku Cao) to extract the juice, then pour it into the soup. Season to taste and serve.
• #2. Seafood Porridge with Scallops & Fish Maw
  Ingredients: Rice 100g, Sticky Rice 50g, Fresh Shrimp 8pcs, Fish Maw 1pc, Dried Scallops 15pcs, white pepper, cooking wine, scallion, salt, and ginger can be added as desired.
  1. Soak the fish maw overnight for about 12 hours. Soak the dried scallops for 10 minutes. Cut them into small strips.
  2. Add hot water to the pan, put fresh shrimp into the boiling water, and parboil them with some cooking wine.
  3. Prep rice and water in about a 1:7 ratio, and mix fish maw and dried scallops with the rice. Heat for 30 minutes, add shrimp, ginger, and salt.
  4. Simmer for 10 minutes. Remove from heat and sprinkle with scallion and white pepper.

Disclaimer: The content above is for nutritional education intended for consumer learning and reference. The information does not represent the effectiveness of any product. Consumers are advised to make purchases rationally. This product is not intended to replace medicinal treatments.