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This Szechuan scallops recipe is one of the best Chinese scallop dishes, with bold flavors—tender, succulent scallops in an addictive, fiery sauce, all ready in under 20 minutes. I’ve included ingredient alternatives so you can enjoy this dish with whatever you have on hand.
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Chinese Szechuan Scallops Recipe
Years ago, on my first trip to P.F. Chang’s, I tried their Szechuan Scallops, and wow—it was love at first bite. Picture big, juicy scallops smothered in a spicy, tangy and mala Szechuan sauce. I was hooked! After that, it became my go-to dish every time I went back.
Sadly, it’s no longer on the menu. So, whenever I’m craving that flavor, I whip up my own version of Szechuan Scallops at home. It’s quick, easy, and my homemade Szechuan sauce brings me right back to that first taste.
This Szechuan scallops dish is perfect—it only takes 4 simple steps and is ready in just 20 minutes. Before you dive into the recipe, check out my quick recipe video! It’s super helpful to see the process in action, and you’ll get a feel for the exact technique to bring out the best flavors.
Sidenote: Mala is a tasty combo of the numbing effect of Sichuan peppercorns (ma) and spicy chili peppers (la). It gives your taste buds a fiery and tingling sensation with every bite! It’s one of the most iconic flavors in Sichuan cuisine, and I’m totally addicted to it.
Why I Love This Recipe
- Just like the real deal. My recipe bring authentic Szechuan flavors right to your dinner table—numbing heat from the chili crisps, vinegary notes and savory goodness. Plus, homemade is so much cheaper!
- Ready in just 15 minutes. With only 4 simple steps, it’s the perfect recipe for busy days when I’m craving bold, satisfying flavors without the fuss.
- Healthy protein. I love scallops because they are a lean source of protein and low in calories and fat, making them a great choice when you want to indulge in seafood.
- The sauce is everything. I just can’t resist perfectly cooked scallops coated in that mouthwatering Szechuan sauce! Add in some bell peppers and mushrooms, and I ended up polishing off two bowls of rice. You seriously have to try it to get what I mean!!
For more Szechuan recipes, check out my Szechuan Beef, Sichuan Green Beans and Sichuan (Szechuan) Cold Noodles recipes!
Scallop Substitutions
Scallops can be expensive, so here are some protein alternatives that I personally recommend:
- Fish balls are a budget-friendly option.
- Shrimp
- Fish fillets
- Any combination of the above
- If you’re looking for a vegan option, try using fried tofu instead!
Szechuan Scallops Ingredients
- Scallops – I used frozen bay scallops, which are smaller and more affordable. You can find them easily in the frozen aisles of most supermarkets.
- Oil
- Garlic
- Bell peppers – I used three colors of bell peppers to make the dish pop, but feel free to use any colored bell pepper you have on hand!
- Shiitake mushrooms – I just love the earthy notes and umami flavor of mushrooms!
- Oyster sauce
- Soy sauce
- Chinese black vinegar – If you can’t find Chinese black vinegar, you can swap it out for apple cider vinegar.
- Sugar
- LAOGANMA spicy chili crisp – Laoganma, or “Old Godmother,” is a popular Chinese brand known for its famous chili crisp, which combines crispy garlic, onions, and chili flakes in an aromatic oil. It’s the secret ingredient in the sauce for that signature Szechuan mala flavor!
- Cornstarch mixture – it thickens the sauce so it perfectly coats the scallops and all the other ingredients.
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
Shopping Guide: You can get LAOGANMA spicy chili crisp at most Asian grocery stores in the US or online at Amazon.
How To Make Szechuan Scallops
Step 1. Bring a pot of water to a boil. Cook the scallops for 10 seconds, then remove them with a strainer. Drain well and set aside.
Step 2. Combine all the Sauce ingredients in a small bowl and mix well.
Step 3. Heat a wok or skillet with oil. Add the garlic and stir-fry until aromatic. Add the bell peppers and mushrooms and stir-fry until their aroma is released. Add the scallops, stirring to combine well with the ingredients.
Step 4. Add the Sauce mixture and continue to stir-fry the scallops. Once the sauce thickens, turn off the heat. Transfer the scallops to a serving platter. Serve immediately with rice.
Pro Tip: Secrets To Perfectly Cook Scallops
- I always start by bringing a pot of water to a boil and blanching the scallops for just a few seconds. As soon as the surface turns white, they are done! This quick step helps set their texture and makes sure they cook evenly.
- After blanching, I make sure to drain the scallops thoroughly. This keeps any excess water from messing up the sauce.
- I throw in the bell peppers and mushrooms before adding the scallops. This way, their flavors really come out, and everything cooks perfectly.
- I watch the Szechuan sauce closely while I stir fry, making sure it thickens just enough to perfectly coat the scallops and veggies. If it’s too thick, dilute with some water. If it’s too watery, add more cornstarch slurry.
Pro Tip: Most frozen scallops are treated with additives to help them appear plump and fresh. I always check the label for any suspicious ingredients, such as sodium tripolyphosphate, sodium bicarbonate, or water, which indicate that the scallops have been treated at the factory. Unfortunately, treated scallops tend to shrink during stir-frying, releasing excess water into the sauce. To avoid a watered-down sauce, blanching the scallops beforehand can help keep the flavors concentrated.
Frequently Asked Questions
Not necessarily! While Szechuan food is known for being bold and spicy, you can tone down the heat in your Szechuan scallops by using less chili crisp.
Absolutely! Diver scallops are top-rated for their quality and flavor, which can really elevate this dish; however, they are quite expensive.
Scallops can become rubbery if they’re overcooked. To avoid this, blanch the scallops according to my recipe card, then cook them quickly over high heat while stir-frying.
Keep the leftover Szechuan scallops in an airtight container in the fridge for up to two days. When you reheat them, just warm them up gently in a pan over low heat to keep them from getting rubbery.
This Szechuan scallops recipe is only 311 calories per serving.
What To Serve With Szechuan Scallops
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Scallop Recipes You Might Like
- Creamy Garlic Scallops
- Seared Scallops with Garlic Herb
- Seared Scallops with Bacon
- Chicken Bell Pepper
Szechuan Scallops
Ingredients
- 7 oz (200g) scallops
- water , for boiling
- 2 tablespoons oil
- 2 cloves garlic, sliced
- 2 oz (60g) red bell pepper, cut into pieces
- 2 oz (60g) yellow pepper, cut into pieces
- 2 oz (60g) green pepper, cut into pieces
- 5 shiitake mushrooms, sliced
Sauce:
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon Chinese black vinegar
- 1/2 teaspoon sugar
- 1/2 – 1 tablespoon LAOGANMA Spicy Chili Crisp, or more to taste
- 2 tablespoons water
- 1/2 teaspoon cornstarch
Instructions
- Bring a pot of water to a boil. Cook the scallops for 10 seconds, then remove them with a strainer. Drain well and set aside.
- Combine all the Sauce ingredients in a small bowl and mix well.
- Heat a wok or skillet with oil. Add the garlic and stir-fry until aromatic. Add the bell peppers and mushrooms and stir-fry until their aroma is released. Add the scallops, stirring to combine well with the ingredients.
- Add the Sauce mixture and continue to stir-fry the scallops. Once the sauce thickens, turn off the heat. Transfer the scallops to a serving platter. Serve immediately with rice.
Video
Notes
- I always start by bringing a pot of water to a boil and blanching the scallops for just 10 seconds. This quick step helps set their texture and makes sure they cook evenly.
- After blanching, I make sure to drain the scallops thoroughly. This keeps any excess water from messing up the sauce.
- I throw in the bell peppers and mushrooms before adding the scallops. This way, their flavors really come out, and everything cooks perfectly.
- I watch the sauce closely while I stir fry, making sure it thickens just enough to perfectly coat the scallops and veggies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi what type of scallops do you use? The ones I bought always shrink when cooked..
Look for “real” scallops without water being added. Check the ingredients if you use frozen scallops.
I would like to prepare this dishes for my family. my kids love scallop very much. I can easily get the ingredients excep for the san-j sichuan sauce. I am not sure if I can find it at any leading supermarket in Singapore. What other sauce would you recommend to replace the San-J sichuan sauce. Can I use the Lee Kum Kee sichuan noodle spicy sauce?
I couldn’t find the San-J sauce either, but the recipe was too tempting to not attempt an approximation. I improvised a sauce mixing Hoisin sauce and La Doubanjiang (Japanese fermented bean paste with chilies). I adjusted the mix to taste and left out the sugar as the hoisin I had on hand was plenty sweet. Not implying it’s as good as Bee’s recipe but it came out great. If you can’t tolerate any heat use Doubanjiang (no chilies) instead of the La Doubanjiang. I’m thinking these should be available in Singapore; San-J products are made in the US.
Hi, I would like to cook this for my family CNY dinner. If I am not able to find the Szechuan sauce u recommended in Sungapore, what other sauce can I substitute with? Will the Szechuan sauce spicy as my niece can’t take too spicy food. Thank you ! I am a fan of your recipe. Have been cooking a number of them, my kids love them.
This is such a wonderful dish – easy to prepare and packed with flavor, what could be better than that?! I really loved reading about how different ingredients and their qualities hold significant meaning, particularly during the New Year. Thanks for this lovely recipe and happy New Year, Bee!
Thanks Kathleen.
Hi Bee
One of my favorite cookbook writers, Susan Fuller Slack, preceded you as a recipe developer for San-J. Only one of her San-J recipes made it into a cookbook but it was really great, a snack mix like Chex Mix. I find it amazing that the food world works in such a circular and connected way! I loved your Mizkan recipes and can’t wait to see what you come up with next from San-J!
Hi Tadon – thanks so much for your support. This Szechuan Scallops recipe is very good, you should try it out.
Are there ingredients you can recommend to use in place of the pre-made Szechuan sauce?