Dried Scallop Substitutes
瑶柱 · 干贝 · conpoy · yáo zhù
By The Chowmi Test Kitchen · Updated June 11, 2026
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Dried scallops (瑶柱, yáozhù), also called conpoy, are the prized, sweet, intensely savory dried adductor muscles of scallops, used to add deep umami to XO sauce, congee, fried rice, soups, and braises. They're expensive, so a good substitute is welcome: dried shrimp are the most practical swap — also a dried-seafood umami bomb, less sweet and a bit funkier, used in a similar small amount. For the sweeter, more delicate note conpoy is loved for, finely chopped fresh or frozen scallops add sweetness (without the same concentration), and a little dashi or bonito brings a comparable savory backbone. Like conpoy, dried shrimp are usually soaked to soften before use, and the soaking liquid is liquid gold for flavoring the dish. There's no exact replica of conpoy's sweet, threadlike luxury, but dried shrimp get you most of the umami for a fraction of the price.
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Every dried scallop substitute, ranked
| Substitute | Ratio | Match |
|---|---|---|
| Dried shrimp XO sauce, congee, fried rice | Use a similar small amount | 72% |
| Fresh or frozen scallops, finely chopped Sweetness, soups | More than conpoy, to taste | 60% |
| Dashi or bonito flakes Broths, savory backbone | A small amount | 55% |
| Dried shiitake (vegetarian) Vegetarian dishes · vegan | Rehydrated, chopped + a pinch of salt | 48% |
- Dried shrimp: The most practical swap — same dried-seafood umami, less sweet and a bit funkier, and far cheaper. Soak and chop as you would conpoy.
- Fresh or frozen scallops, finely chopped: Adds the sweet scallop note but not the concentrated dried intensity; brown or sear them for more depth.
- Dashi or bonito flakes: Japanese, not Chinese, but delivers a clean seafood umami for soups and congee; lacks the sweetness and texture.
- Dried shiitake (vegetarian): No seafood flavor, but provides deep savory umami and a chewy thread-like texture; the soaking water adds more.
What is Dried Scallop?
Conpoy is the adductor muscle of scallops, salted and sun-dried into small, hard, amber discs that pull apart into sweet, savory threads. Drying concentrates the scallop's flavor into an intense, sweet-umami seasoning that's considered a delicacy in Cantonese cooking. It's rehydrated (often steamed) until it can be shredded, then used in XO sauce, congee, fried rice, soups, and steamed dishes. Even one or two scallops deeply flavor a whole pot, which helps justify the price.
Flavor: Sweet, rich and intensely savory — a refined, threadlike dried-seafood umami.
Dried scallop vs dried shrimp
Both are concentrated dried-seafood umami boosters, which is why dried shrimp is the usual substitute for conpoy. The difference is character: dried scallop is sweeter, more refined, and pulls into delicate threads, considered a delicacy; dried shrimp is saltier, funkier, chewier, and much cheaper. Use them similarly — soaked and chopped — but expect dried shrimp to give a bolder, less sweet result. Many cooks keep both, using conpoy for special dishes.
Is conpoy worth it?
Conpoy is pricey because it's a labor-intensive delicacy, but a little goes a very long way — one or two scallops can flavor an entire pot of congee or a batch of XO sauce. For everyday cooking, dried shrimp deliver most of the umami at a fraction of the cost; save conpoy for dishes where its signature sweet, refined depth is the point, like a special congee or homemade XO sauce.
Where to buy dried scallop
Stock real dried scallop
Dried scallops (瑶柱/conpoy) are sold by weight, often behind the counter or in gift boxes, at Asian markets and via Weee!, Yamibuy and Amazon — larger, paler, whole discs are higher grade. They keep for a long time in an airtight container. Dried shrimp, the budget substitute, are in the same dried-seafood aisle.
Dried Scallop FAQ
What is the best substitute for dried scallops?
Dried shrimp are the most practical substitute — they're another concentrated dried-seafood umami booster, just less sweet and a bit funkier, and far cheaper. Use a similar small amount, soaked and chopped. For the sweeter note, finely chopped fresh scallops help, and a little dashi or bonito adds a comparable savory backbone for soups.
What is conpoy?
Conpoy is the Cantonese name for dried scallops — the adductor muscle of scallops, salted and dried into hard amber discs that rehydrate into sweet, savory threads. It's a prized delicacy used to add deep umami to XO sauce, congee, fried rice, and soups. Even a small amount flavors a whole dish, which is part of why it's valued (and pricey).
How do you use dried scallops?
Rinse, then soak or steam them until soft enough to pull into shreds (save the soaking liquid — it's full of flavor). Add the shredded scallop and its liquid to congee, fried rice, soups, steamed dishes, or homemade XO sauce. A couple of scallops is usually enough to season an entire pot, so use them sparingly.
Are dried scallops the same as dried shrimp?
No, but they're used similarly and one substitutes for the other. Dried scallops (conpoy) are sweeter, more refined, and more expensive, pulling into delicate threads; dried shrimp are saltier, funkier, chewier, and cheaper. Both are soaked and added as a concentrated umami seasoning, so dried shrimp is the go-to budget swap for conpoy.
Why are dried scallops so expensive?
They're a labor-intensive delicacy — it takes a lot of fresh scallops, plus careful salting and drying, to produce a small amount of conpoy, and quality is graded by size and color. The upside is potency: one or two scallops can flavor a whole pot, so a little goes a long way, and cheaper dried shrimp can stand in for everyday cooking.
Recipes that use dried scallop
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