September 16, 2006
Dried Mini Scallops
I used to buy dried scallops from a Chinese supermarket near where I live. For some reason, the owner of the supermarket does not have a steady supply of stock so I now have to go to a much larger supermarket (Ranch99) for my supply.
Dried scallops are quite expensive. The bigger they are, the more expensive it gets. I buy the mini ones and a small packet can easily cost close to $10. However, to me, the value these mini dried scallops gives me simply outweighs the cost. Also, a few pieces of dried scallop added to soup is all you need to give it flavour.
I pre-cook them with crushed whole garlic and slices of ginger, cool them and then freeze them in a glass container.
Everytime I make soup, I will throw a few pieces of mini scallops into the soup to add flavour. The scallops do not stick together even when frozen, so it’s easy to pick out just a few from the container.
Bite This!
More recipes:
Ground Pork Porridge - Comfort Food
Scallop Fried Rice - Why Pay A Premium In Restaurants?
Slow cooker - Pork and vegetable soup
You Cai Soup - Don’t stand too close to a naked chef
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October 4th, 2006 at 4:08 pm
[…] I usually make Chinese soup with pork. The pork adds an abundance of flavour to the soup. And of course, I have my secret ingredients for making Chinese soup - dried shrimp and dried mini scallops. […]
October 11th, 2006 at 8:21 am
[…] Remember the duck bones I kept from the previous meal? They are a valuable source of flavor to plain rice congee for my dish #3 - duck congee. After I wash the rice, I put the duck bones into the water with a few pieces of dried mini scallops. Then I switched on the rice cooker and stirred the mixture occassionally. […]
October 15th, 2006 at 10:24 pm
[…] It all started with some leftover naked chicken bones. Totally stripped of meat. To throw them away is such a waste. Remember: thou shalt not let the chickens die in vain. So armed with my secret ingredients, dried shrimp and dried mini scallops (I have said this so many times I think I sound like a broken record), I made soup out of the chicken bones. […]
January 7th, 2007 at 9:15 am
[…] - 1/2 lb ground pork - 1 1/4 cup Thai Jasmine rice - 12 cups water - 1 tsp dried shrimp - 1 tsp dried mini scallops […]
March 30th, 2007 at 10:36 am
I use dried scallops in soups, but also in my homemade version of “XO Sauce”, which I make from dried scallops, dried shrimp, fried garlic, sesame oil and Chinese wine. It’s a great cooking condiment for vegetables, seafood, lots of things. I’m going to post a recipe in my blog next time I make it.
June 10th, 2008 at 5:36 am
hihi, i’ve just started trying out cooking & chanced upon your very helpful site. Just wondering, for the dried scallops, what’s the difference between pre-cooking it with crushed garlic & ginger and not pre-cooking it? thanks in advance!
June 10th, 2008 at 7:11 am
Pre-cooking is for lazy people like me. My scallops would already be flavored with garlic and ginger. I just use a few pieces of scallops as and when I need them. Hope this helps.
June 12th, 2008 at 10:04 pm
I see..so I can’t just add the dried scallops just-as-it-is when I cook soup, and have to either pre-cook them or cook them just before adding them to the soup? Gonna try cooking your black bean peanut pork rib soup tonight using the slow cooker..I suppose I can use your 2-hr method using the slow cooker? Can’t wait to try the soup!
June 13th, 2008 at 6:35 pm
You don’t have to pre-cook them. Keep them in a jar in the fridge topped with rice wine. That will soften them and help draw all the flavor out.
June 13th, 2008 at 6:36 pm
Of course you can just add the dried scallops just as it is. Re: Black bean peanut soup, if you are using the slow cooker, minimum you need 4 hours on high heat or 6 hours on low heat.