Fishcakes and Scallops Stir Fry
A quick and flavorful stir fry with tender scallops, savory fishcakes, fresh vegetables, and a savory sauce.
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.