Can't tell if the scallops you bought are wet- or dry-packed? There's a simple test to confirm. Plus, here's what you should look for at the grocery store.

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.

It contains expensive ingredients: primarily dried scallops (conpoy) along with dried shrimp and sometimes, dried Chinese ham. You can make your own, or buy it from Chinese supermarkets or high ...

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.