Rinse and soak peanuts in a bowl for 30 minutes. Do the same for red dates and dried scallops in separate bowls. Drain.
Pour turkey broth into a large pot. Place pot on the stove and bring it to a boil. Add peanuts, red dates, and scallops. When stock comes back to a boil, reduce heat to medium low and allow it simmer for 30 minutes or until peanuts are slightly soft.
Add rice and turkey meat. Continue to cook for another 30 minutes. Season with salt and pepper. If porridge gets too thick at any point, stir in ½ cup (120ml) water or broth to dilute to preferred consistency.
Turn off heat and serve immediately in individual bowls. Sprinkle with green onions, ginger, and pepper. Drizzle with a few drops of sesame oil and soy sauce.