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Jan 12, 2014
London for cooks - Blog - Dried scallops

Dried scallops


Dried and rehydrated scallops have been on my list of kitchen experiments for some time now - since I went to Viajante last time and enjoyed their dry scallops dish.

For the experiment I got a tub of dry scallops: dry here refers to the method of preservation rather than the preparation method. You can distinguish between wet and dry scallops: wet ones are preserved in a mixture of polyphosphates to keep them white and plump - they look better (albeit less natural) and are nowhere near tastewise to the dry, left as they are scallops. Dry scallops have a yellowish, off-white colour and are normally smaller. However, as they are not refilled with any water or chemicals they retain their natural taste. They are also better and easier to cook: you won't find a pool of water coming out of them on the pan and thus they will crisp quickly, giving you an adorable caramelised crust to enjoy. 

Here two pictures to compare dry and wet scallops: can you distinguish between them?

 

After cleaning and dry patting the scallops, I separated the roe/ coral (ground to a powder it can be used to flavour soups and sauces)

 

and dehydrated the scallops and roe for 12 hours at 60℃ in the dehydrator (you can also use your oven for dehydration, just make sure you put it on the lowest setting possible and leave the door open, so moisture can actually escape).

 

So, now that's where I need some help - I'm stuck as to what to do with them now and what to rehydrate them with? Any ideas? 


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