Fishcakes and Scallops Stir Fry
This Fishcakes and Scallops Stir Fry dish is a quick and delicious way to enjoy seafood with a vibrant mix of vegetables and a savory, slightly tangy sauce. Perfect for weeknights or when you want something special but easy to prepare!
Why You’ll Love This Fishcakes and Scallops Stir Fry
- Quick and Easy: Ready in under 30 minutes with minimal prep.
- Delicious and Versatile: Combines tender scallops and flavorful fishcakes with colorful veggies for a dish that’s as beautiful as it is tasty.
- Healthy and Light: Packed with protein, fresh vegetables, and a simple sauce for a balanced meal.
- Customizable: Swap out vegetables or adjust the spice level to suit your taste.
How to Make It
To create this vibrant Fishcakes and Scallops Stir Fry, start by prepping your ingredients so everything is ready to cook. Slice the fishcakes into bite-sized pieces and pat the scallops dry to remove excess moisture—this step ensures they’ll get a beautiful golden crust when seared. For the vegetables, chop a colorful mix like snap peas, bell peppers, and baby corn, aiming for uniform sizes so they cook evenly.
Prepare the sauce by whisking together soy sauce, sesame oil, honey, and rice vinegar. This simple mixture strikes the perfect balance of savory, slightly sweet, and tangy flavors.
Heat a large skillet or wok over medium-high heat with a drizzle of neutral oil. Start by searing the scallops, cooking them undisturbed for about 2 minutes per side. This will give them a golden-brown crust while keeping the inside tender and juicy. Remove the scallops from the pan and set them aside.
In the same pan, add another splash of oil if needed and stir fry the garlic and ginger until aromatic, about 30 seconds. Toss in the vegetables, starting with the harder ones like carrots or bell peppers, and cook for a few minutes until they’re tender-crisp. Add the fishcakes, allowing them to warm through and absorb the flavors from the pan.
Finally, return the scallops to the pan, pour in the prepared sauce, and toss everything together until evenly coated and heated through. Serve immediately over a bed of steamed rice or noodles, garnished with sesame seeds and scallions for a pop of flavor and color.
Make Ahead Method
- Scallops: If using fresh scallops, store them in the coldest part of your fridge and pat them dry just before cooking. For frozen scallops, thaw them overnight in the refrigerator and dry them thoroughly before cooking.
- Fishcakes: Slice the fishcakes ahead of time and store them in an airtight container in the fridge for up to 2 days.
- Vegetables: Wash, chop, and store the vegetables in separate containers in the fridge to keep them crisp and fresh until you’re ready to cook.
- Sauce: Mix the sauce ingredients in advance and store them in a small jar or airtight container. Shake or stir well before adding to the stir fry.
By prepping these components ahead of time, you’ll save valuable minutes and enjoy a stress-free cooking experience. When it’s time to make dinner, everything will be ready to toss together in just minutes!
Pro Tips
Perfect Scallop Sear:
Make sure your pan is hot before adding the scallops, and don’t overcrowd the pan. This helps them develop a golden crust.
Resist the urge to move them around—let them cook undisturbed for that perfect sear.
Balance the Vegetables:
Choose a mix of textures and colors for visual appeal and flavor variety.
Add harder vegetables first, as they take longer to cook, and softer ones last.
Sauce Perfection:
Taste the sauce before adding it to the stir fry and adjust it to your liking. A splash of lime juice can brighten the flavors.
For a thicker sauce, dissolve 1 teaspoon of cornstarch in a tablespoon of water and add it to the pan with the sauce.
Avoid Overcooking Scallops:
Scallops cook quickly; overcooking them will make them rubbery. Remove them from the heat as soon as they’re opaque in the center.
Reheat Like a Pro:
Reheat leftovers gently in a skillet to keep the texture of the scallops intact. Avoid microwaving, as it can make them chewy.
By following these tips, your stir fry will turn out deliciously every time, with perfectly cooked scallops, vibrant vegetables, and a harmonious blend of flavors in every bite.
Storage Options
- Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently in a skillet over medium heat to maintain the texture of the scallops.
- Freezer: This dish is best enjoyed fresh; freezing may compromise the scallops’ and fishcakes’ texture.
Tools for This Recipe
- Wok or Large Skillet: For even cooking and stir frying.
- Tongs or Spatula: To handle the delicate scallops.
- Sharp Knife: For chopping vegetables and slicing fishcakes.
- Mixing Bowls: For prepping and combining the sauce.
FAQs
1. Can I use frozen scallops?
Yes, just make sure to thaw them completely and pat them dry before cooking.
2. What vegetables work best in this stir fry?
Bell peppers, snap peas, broccoli, carrots, and baby corn are great options, but feel free to use what you have on hand.
3. Can I make this dish spicy?
Absolutely! Add a dash of chili flakes or a drizzle of sriracha to the sauce for some heat.
Variations and Substitutions
- Protein: Substitute shrimp, tofu, or chicken for scallops if preferred.
- Vegetables: Use zucchini, mushrooms, or green beans for variety.
- Sauce: Experiment with different flavors like hoisin sauce or miso for a unique twist.
- Gluten-Free: Swap soy sauce for tamari or coconut aminos.
Let’s Hear From You!
This Fishcakes and Scallops Stir Fry is a delightful blend of flavors and textures. I’d love to know how yours turned out! Did you add your favorite veggies or spice it up? Share your tips in the comments below.
Fishcakes and Scallops Stir Fry
Ingredients
- 8 large scallops
- 4 fishcakes sliced
- 1 cup snap peas
- 1 bell pepper sliced
- 1/2 cup baby corn sliced
- 2 garlic cloves minced
- 1- inch ginger minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp honey
- 1 tsp rice vinegar
- Neutral oil for cooking
Instructions
- Slice fishcakes and pat scallops dry. Chop vegetables and prepare the sauce by whisking together soy sauce, sesame oil, honey, and rice vinegar.
- Heat a large skillet or wok over medium-high heat. Sear scallops for 2 minutes per side until golden. Remove and set aside.
- Stir fry garlic, ginger, and vegetables in the same pan until tender-crisp.
- Add fishcakes and scallops back to the pan. Pour in the sauce and toss to combine.
- Serve hot over steamed rice or noodles, garnished with sesame seeds or chopped scallions.
