Different sizes of Dried Scallops - 乾貝

Dried Scallops (a.k.a Conpoy) – How To Use 乾貝

Dried Scallops, or 乾貝, add a terrific rich umami depth to many dishes. Read on and learn how to buy, prepare, use these ‘Conpoy’ in your own recipes.

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A dish of Octopus Stew
A dish of Octopus Stew

You can find many different versions of Octopus Stew all around southern Europe, but there is a remarkable commonality in those dishes hailing from Greece, Malta, Spain, Italy and Portugal. The basic theme involves octopus stewed in a tomato base, generally with wine, along with herbs favored in the region. Olives, and sometimes capers, are frequent additions, and many incorporate potatoes. The following preparation is an amalgam of all of these…

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Provençal Octopus Brochettes served Tapas-style
Provençal Octopus Brochettes served Tapas-style

Provençal Octopus Brochettes are skewers of octopus tentacle sections that have been marinated in herbs and lemon juice, then grilled until just beginning to char. They make a delicious first-course appetizer, or one of a series of offerings in a Tapas meal.

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A Tapa of Mediterranean Octopus
A Tapa of Mediterranean Octopus

Mediterranean Octopus is a Tapas style appetizer that reflects both Spanish and Italian influences. It features octopus tentacles that are poached in a flavored broth until almost tender, finished on the grill, and then served in a reduction of the poaching medium.

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