Dried Asian moon scallop
The dried meat of the Asian moon scallop (Amusium pleuronectes), a warm-water scallop whose shell is red on one side and white on the other, sold as flat amber discs. It is a gentler, more affordable cousin of conpoy, needing only a soak before going in the pot. It gives soups a clean, sweet shellfish savour without dominating them.
TCM properties
Nature · neutral Flavour · sweet、salty Meridians · liver
Traditional food therapy
In Cantonese food therapy it is used to nourish yin and the liver and to brighten the eyes, classically paired with goji berries and pork liver for that purpose.
Cautions: read first
- Take care if you have gout
- Avoid if you are allergic to seafood
Preparation
Soak until soft and rinse clean.
Origin
The South China Sea (Guangdong, Hainan) through to Southeast Asian waters. No famed single producing region pinned down; Australian supply is specialist dried-seafood shops, origin unstated
Availability in Australia
Herbal shops / specialists