Dried scallops, commonly known as Ganbei, are the adductor muscle of the pen shell (a type of bivalve mollusk). As they are typically dried, they are also called dried pen shells or dried scallops.
Because only a tiny piece of scallop, about the size of a fingertip, can be obtained from a single pen shell, it was considered a delicacy in ancient times. While now available in supermarkets, high-quality, large dried scallops are still not inexpensive.
Dried scallops are neutral in nature and salty in flavor. They nourish yin, enrich the blood, and replenish qi to strengthen the spleen. They are used to treat old food stagnation in the abdomen, vexation and thirst, and yin deficiency with consumptive damage.
Dried scallops are rich in protein and contain a small amount of iodine. They have a delicious taste and are exceptionally savory when used in cooking.
"Dried pen shells" are also known as "Jiangyaozhu," "Majiazhu," "Yuyaozhu," "Miding," and "Jiangyaozhu." In fact, it is a general term for the dried adductor muscles of various types of bivalve mollusks. Because of their exceptionally delicious flavor, they are known as the "premium of seafood" and are listed as one of the "Eight Treasures of the Sea." The best quality ones are plump and round in shape, light yellow in color, dry to the touch with a fragrant aroma, and have a tender, glutinous, fresh, and savory flavor with a slight sweet aftertaste.
Braised Dried Scallops with Two Balls