A new kind of hot and sour hoisin sauce was developed with scallop from Bohai Bay. The response surface design was used to optimize the production process of chopped pepper scallop sauce. The shelf life model of scallop sauce with chopped pepper was established， and its storage quality was analyzed by instruments of texture， rheology and electronic nose. The results showed that the optimal production process of chopped pepper scallop sauce was as follows: 20% added scallop， 45% added chili and 5% Canola oil. Under the condition of 25 ℃， the viscosity of chopped pepper scallop sauce decreased with the increase of shear rate as the storage time increased. The TPA results showed that with the prolongation of storage time， the sample recovery basically did not change， and the hardness， elasticity and chewiness were significantly decreased. Based on analyses of the electronic nose， it was found that the flavor substances in the chopped pepper scallop sauce were mainly composed of nitrogen oxides and methyl compounds. The shelf life model was used to predict that the shelf life of chopped pepper scallop sauce was 126 d and 40 d when the storage temperature was 4 ℃ and 25 ℃， respectively. This study provided a new idea for the research and development of hoisin sauce.