Published Nov 04, 2024 Updated Nov 12, 2024
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.
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.
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.
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Creamy Garlic Scallops Seared Scallops with Garlic Herb Seared Scallops with Bacon Chicken Bell Pepper
