I've purchased a total of 9 boxes - Morrisons Raw Scallops, 125g x9= 1125g. I put them straight in the freezer, then they can usually be frozen for at least several months.
1) First, sprinkle a pinch of salt and rinse the scallops in cold, clean running water.
2) Add the marinade ingredients, 2 tablespoon salt, 2 tablespoon brown sugar, and high alcohol nearly 40% alcohol, it can kill off the bacteria and add flavour. You can marinate for at least 15 minutes in the refrigerator, but not more than 1 hour, or straight to the pan.
3) Use a non-stick pan to cook the scallops on medium heat for about 5 minutes or until all the scallops are in white colour.
4) Set the air fryer oven at 100/11OC, switch on the high fan and bake for 45 minutes. Old-style are used at 55/70C. Dehydrate the scallops for 12-15 hours, depending on the size.
5) Fresh dried scallops that are a beautiful golden colour. Store them airtight in the freezer for longer, up to 6 months or keep them in the refrigerator for a month. They become brown with age and also lose their flavour.
6) Cook the milky white liquid from scallops. Add 1 tablespoon corn flour, water to stir. 1 tablespoon dark soy sauces for darker colour if needed. Then, cook until thickened. Set aside to cool and bottled in a clean jar, It can be kept in the upper, the coldest part, refrigerator for about 14 days. These homemade scallop sauces are so flavourful, it's perfect for stir fry pak choi, beef like oyster sauces, or marinate bbq/grilling.
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