Abstract: It was studied the recipe of scallop sauce with antioxidant components.It took basal scallop flavored sauce as the main raw material to discuss effects of xanthan gum,sucralose,protein hydrolysates,peanut oil,seasoning juice and cooking wine on the quality of scallop sauce by sensory score.Through the orthogonal optimization test,the sensory evaluation of the product and its antioxidant resistance as the index analysis to determine the appropriate recipe.The results showed that the appropriate recipe was as follows:xanthan gum 0.30%,sucralose 0.15 g/kg,protein hydrolysates 11%,peanut oil 5%,seasoning juice 14%,cooking wine 1.5%.Under this condition,the sensory score of scallop bean was 8.24,the clearance rate of DPPH of scallop sauce reached 82.01%,reducing sugar was(0.397±0.002) g/100 g,amino nitrogen was(0.414±0.003) g/100 g,total acid was(0.601±0.002) g/100 g.