Dried Scallops

These disk-shaped, dried sea scallops, known in Cantonese as gawn bui and in Mandarin as gan bei but romanized to conpoy, are quite special in China. The best are dried naturally in the sun and range from ¼ inch to 2 inches in diameter. The largest can command as much as one hundred dollars a pound in herbal shops and food markets. Dried scallops are quite hard and must be soaked in hot water or steamed until softened before using. Once they are soft, they are usually shredded and added to other preparations. Store dried scallops in a sealed plastic container in the refrigerator for up to 6 months.