As for chemical preservatives, they ensure that scallops last longer than dry-packed varieties might. While this is good for the businesses that provide fresh seafood, it's not so great for consumers.

Despite its name, it has nothing to do with XO cognac - it's called that because the name evokes a sense of luxury, reflected in the expensive ingredients, especially the dried scallops.

Yau ja gwai, often called Chinese doughnuts or crullers, come in pairs. Dried scallops (conpoy) are expensive, but a little goes a long way. Buy the largest ones you're willing to pay for - the ...

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Soak scallops in cold water for 20 minutes. Strain, and pat dry. Remove pits from umeboshi, and mince into a paste. Combine umeboshi with olive oil and balsamic vinegar in a small bowl.