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Fishcakes and Scallops Stir Fry Recipe Easy in 30 Minutes

Fishcakes and scallops stir fry recipe with seared scallops, red peppers, and snap peas garnished with sesame
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A quick and flavorful stir fry combining crispy fishcakes, tender scallops, and vibrant veggies in a light, savory sauce.

Ingredients

Scale
  • 4–6 fishcakes (store-bought or homemade)
  • 8 oz scallops (fresh or thawed frozen)
  • 1 red bell pepper, julienned
  • 1 yellow bell pepper, julienned
  • 1 cup snap peas
  • 2 medium carrots, julienned
  • 2 green onions, chopped
  • 2 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons olive oil or vegetable oil
  • 1 tablespoon lemon juice
  • 1 teaspoon red chili flakes (optional)
  • Salt and pepper, to taste
  • Optional garnish: fresh cilantro, sesame seeds, green onions
  • Optional: steamed rice or stir-fried noodles, to serve

Instructions

  1. Heat 1 tablespoon oil in a pan or wok over medium heat. Add fishcakes and cook 4–5 minutes per side until golden. Remove, cool slightly, cut into bite-sized pieces, and set aside.
  2. Add another tablespoon oil if needed. Season scallops with salt and pepper, and sear 1–2 minutes per side until golden. Set aside with fishcakes.
  3. Lower heat. Add 1 tablespoon sesame oil to the same pan. Sauté garlic, ginger, and green onions for 1 minute.
  4. Add bell peppers, carrots, and snap peas. Stir-fry 3–4 minutes until crisp-tender.
  5. Return fishcakes and scallops to pan. Add soy sauce, lemon juice, and chili flakes (if using). Toss gently to combine and heat through, 2–3 minutes.
  6. Serve immediately over rice or noodles. Garnish as desired.

Notes

Thaw and pat dry frozen scallops to ensure a good sear. Prep all ingredients before starting to make the stir fry process smooth and quick.

Nutrition

Find it online: https://www.adorarecipes.com/fishcakes-and-scallops-stir-fry-recipe/