Chinese Food

Introduction

Dried scallops, also known as “瑶柱” in Chinese cuisine, are a premium ingredient cherished for their rich, umami-laden flavor and delicate texture. These treasures of the sea, derived from the dried adductor muscles of certain species of large sea clams, have been a staple in Asian kitchens for centuries. Their versatility and ability to elevate dishes to new heights of flavor make them a must-have for any gourmet enthusiast. In this article, we embark on a culinary journey to explore several tantalizing recipes that showcase the versatility and depth of flavor of dried scallops. From traditional to modern, these dishes promise to delight your taste buds and inspire your culinary creativity.

Dried Scallop and Chicken Congee (Rice Porridge)

Ingredients:

• 50g dried scallops
• 1/2 cup chicken breast, shredded
• 1 cup rice
• 6 cups water or chicken broth
• 2 slices fresh ginger
• 2 green onions, chopped
• Salt and white pepper to taste
• A drizzle of sesame oil

Preparation:
Begin by soaking the dried scallops in cold water for about 30 minutes to soften them. Drain and shred them finely. In a large pot, bring the water or chicken broth to a boil with the ginger slices. Add the rice and cook over medium heat, stirring occasionally to prevent sticking. Once the rice starts to break down and the porridge thickens, add the shredded chicken and dried scallop shreds. Continue cooking until the rice is fully cooked and the porridge has a creamy consistency. Season with salt and white pepper to taste. Garnish with chopped green onions and a drizzle of sesame oil before serving. This hearty and comforting dish is perfect for a cold winter day, providing a warm and nourishing meal that highlights the delicate sweetness of the dried scallops.

Stir-Fried Dried Scallops with Vegetables

Ingredients:

• 50g dried scallops
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 1/2 teaspoon sugar
• Salt and pepper to taste
• Cornstarch slurry for thickening (optional)

Preparation:
Soak the dried scallops in cold water until softened, then drain and tear into small pieces. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and stir-fry until fragrant. Add the broccoli, bell pepper, and carrot, stirring occasionally until they are tender-crisp. Push the vegetables to the side of the wok and add the dried scallop pieces. Stir-fry briefly until they turn golden brown. Mix the vegetables and scallops together, then add the oyster sauce, soy sauce, and sugar. Stir well to combine. Taste and adjust seasoning with salt and pepper. If desired, thicken the sauce with a cornstarch slurry. Serve hot as a side dish or main course, enjoying the harmonious blend of flavors and textures.

Dried Scallop and Mushroom Soup

Ingredients:

• 50g dried scallops
• 100g dried shiitake mushrooms
• 4 cups chicken broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Salt and white pepper to taste
• Fresh parsley or cilantro for garnish

Preparation:
Soak the dried scallops and shiitake mushrooms in separate bowls of cold water until softened. Drain and chop the mushrooms. Tear the dried scallops into small pieces. In a large pot, heat a little oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent. Add the chicken broth, dried scallop pieces, and chopped mushrooms. Bring to a boil, then reduce the heat and simmer for about 30 minutes to allow the flavors to meld. Season with soy sauce, sesame oil, salt, and white pepper to taste. Ladle the soup into bowls and garnish with fresh parsley or cilantro. This rich and aromatic soup is perfect for a cozy dinner, offering a deep and satisfying umami experience.

Dried Scallop and Pork Dumplings

Ingredients:

• 50g dried scallops
• 200g ground pork
• 1/2 cup water chestnuts, finely chopped
• 2 green onions, finely chopped
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon ginger, finely grated
• 1 teaspoon garlic, finely grated
• Salt and pepper to taste
• 1 package dumpling wrappers
• Vegetable oil for frying

Dipping Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon chili oil (optional)
• Finely chopped green onions or cilantro for garnish

Preparation:
Soak the dried scallops in cold water until softened, then drain and finely chop. In a large bowl, combine the ground pork, chopped water chestnuts, green onions, soy sauce, sesame oil, ginger, garlic, salt, and pepper. Mix well until the ingredients are evenly distributed. Add the chopped dried scallops and mix again. To make the dumplings, place a wrapper on your palm and spoon a small amount of filling into the center. Fold the wrapper over the filling to create a half-moon shape, sealing the edges tightly. Repeat with the remaining wrappers and filling. Heat vegetable oil in a skillet over medium-high heat. Fry the dumplings until they are golden brown on both sides and cooked through. Serve hot with the dipping sauce on the side. The combination of pork, water chestnuts, and dried scallops creates a juicy and flavorful filling that is sure to impress.

Dried Scallop and Seafood Risotto

Ingredients:

• 50g dried scallops
• 1 cup Arborio rice
• 4 cups seafood or chicken broth
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup peas, fresh or frozen
• 1/2 cup shrimp, peeled and deveined
• 1/4 cup scallops, sliced
• 1 tablespoon butter
• 1 tablespoon olive oil
• Salt and pepper to taste
• Grated Parmesan cheese for serving
• Fresh parsley for garnish

Preparation:
Soak the dried scallops in cold water until softened, then drain and tear into small pieces. In a large pot, heat the butter and olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent. Add the Arborio rice and stir to coat with the oil and butter. Pour in the white wine and stir until it is mostly absorbed. Begin adding the broth, one ladle at a time, stirring frequently until each ladle of broth is absorbed before adding the next. Continue until the rice is creamy and cooked through. In a separate skillet, heat a little oil over medium-high heat. Add the peas, shrimp, and sliced scallops, stir-frying until the seafood is cooked. Add the dried scallop pieces and cook briefly until they are heated through. Fold the seafood mixture into the risotto, stirring gently to combine. Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese and garnished with fresh parsley. This luxurious risotto combines the rich flavors of dried scallops with fresh seafood, creating a meal that is both indulgent and satisfying.

Conclusion

Dried scallops, with their unique umami flavor and versatility, offer endless possibilities for culinary creativity. From hearty porridges and comforting soups to elegant dumplings and indulgent risottos, these recipes showcase the diverse ways in which dried scallops can elevate dishes to new heights of flavor. Whether you’re a seasoned chef or a home cook looking to impress, incorporating dried scallops into your repertoire is sure to delight your taste buds and inspire your culinary adventures. So, the next time you’re in the kitchen, consider adding these treasures of the sea to your dish, and let their rich, savory taste transform your meal into a culinary masterpiece.