Looking for a bold and satisfying dinner idea? This fishcakes and scallops stir fry recipe brings restaurant-quality flavor to your home kitchen in under 30 minutes. Bursting with tender scallops, crispy golden fishcakes, and a medley of stir-fried vegetables tossed in a savory sauce, this dish is the perfect combination of convenience and luxury.
Whether you’re whipping it up for a quick weeknight dinner or trying to impress guests with minimal effort, this stir fry delivers. The flavors are layered, briny seafood richness balanced with sweet, salty, and slightly spicy undertones from the sauce. It’s hearty without being heavy, and it offers the perfect opportunity to get creative with vegetables and garnishes.
You’ll love how simple it is to bring together bold Asian flavors using pantry staples and seafood that’s easy to find or already in your freezer. Get ready to elevate your stir fry game.
Table of contents
Why This Recipe Works
This dish isn’t just a quick fix, it’s a celebration of texture, flavor, and balance. From the crispy edges of pan-seared fishcakes to the buttery tenderness of scallops, each bite is thoughtfully composed. The sauce ties everything together with a sweet-savory kick that’s downright addictive.
Here’s why you’ll fall in love with this fishcakes and scallops stir fry recipe:
- It’s fast and fuss-free: Using store-bought or homemade fishcakes speeds up the prep. Scallops cook in minutes, making this an ideal meal when time is short.
- A perfect balance of flavors: The sauce hits all the right notes, soy sauce adds umami, garlic and ginger bring warmth, while a touch of honey and rice vinegar round it out.
- Customizable to your pantry: No bok choy? Use spinach or napa cabbage. No scallions? Try leeks or shallots. You can even swap in shrimp or tofu if desired.
- Impressive but approachable: Scallops might sound fancy, but they’re surprisingly easy to cook. This dish lets them shine without being fussy.
- One-pan meal: Everything cooks up in a wok or large skillet, making cleanup a breeze.
- Nutrient-rich and protein-packed: Thanks to seafood and fresh vegetables, this dish is both delicious and nourishing.
- Easily made gluten-free or low-carb: Use tamari instead of soy sauce and serve over cauliflower rice or enjoy as is.
This recipe is all about delivering bold flavor with minimal effort. Ready to get cooking?
Recipe Card
Fishcakes and Scallops Stir Fry Recipe
Course: DinnerDifficulty: Easy4
servings10
minutes15
minutes340
kcalA quick and flavorful stir fry featuring crispy fishcakes, tender scallops, and a savory sauce, perfect for weeknights or special dinners.
Ingredients
2 tablespoons vegetable oil
4 fishcakes, sliced into bite-sized pieces
10 large sea scallops, patted dry
1 red bell pepper, thinly sliced
1 cup snap peas, trimmed
1 small carrot, julienned
2 green onions, chopped (white and green parts separated)
2 garlic cloves, minced
1 teaspoon fresh ginger, minced
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon sesame oil
1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Sesame seeds (for garnish, optional)
Cooked jasmine rice or noodles, for serving
Directions
- Prepare the sauce (3 minutes): In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, sesame oil, and cornstarch slurry if using. Set aside.
- Sear the scallops (3–4 minutes): Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add scallops in a single layer and sear for 1–2 minutes per side until golden. Remove and set aside.
- Crisp the fishcakes (3–5 minutes): In the same pan, add another tablespoon of oil. Add sliced fishcakes and cook until golden and crispy on the edges. Remove and set aside with the scallops.
- Stir fry vegetables (4–5 minutes): Add garlic, ginger, and the white parts of the green onion to the pan. Stir fry for 30 seconds, then add bell pepper, snap peas, and carrot. Stir fry until vegetables are just tender but still crisp.
- Combine and finish (2–3 minutes): Return the scallops and fishcakes to the pan. Pour in the sauce and stir well to coat. Let everything cook for another 2 minutes until heated through and sauce is slightly thickened.
- Serve and garnish: Remove from heat. Sprinkle with sesame seeds and chopped green onion tops. Serve hot over jasmine rice or noodles.
Notes
- Pat scallops very dry before searing to get a golden crust.
- For extra flavor, marinate fishcakes in a bit of soy sauce and garlic before stir frying.
- Don’t overcrowd the pan when searing scallops, cook in batches if needed.
- Use gluten-free tamari instead of soy sauce to make this dish gluten-free.
- Want extra heat? Add a dash of chili garlic sauce or sliced red chili.
Secrets from My Skillet: Pro Tips for Stir Fry Glory
Want that perfect stir fry every time? Here’s what I’ve learned from making this dish on repeat:
- Dry those scallops well so they sear, not steam. Pat them down like you mean it.
- Don’t crowd the pan, give everything space to sizzle.
- Let things sit before flipping. That golden crust? It needs a little patience.
- Taste the sauce first. Want more sweetness or tang? Adjust before it hits the pan.
- Finish with fresh stuff. A sprinkle of herbs or sesame seeds takes it to the next level.
Quick, simple moves that make a big difference!
Fun Ways to Switch It Up (Recipe Variants)
This stir fry is super versatile, and it’s almost begging for you to make it your own. Here are a few tasty ideas:
Give it a Thai-style twist
Add a spoonful of Thai red curry paste to the sauce and swap honey for palm sugar if you have it. Toss in some Thai basil and a few slices of chili for that perfect sweet-heat combo. Boom, totally new flavor profile.
Keep it low-carb and keto-friendly
Skip the cornstarch and serve your stir fry over cauliflower rice or zucchini noodles. Just double-check that your fishcakes are keto-compliant—or even better, make your own!
Load it with veggies
Want to sneak in more greens? Go for it! Mushrooms, bok choy, baby corn, or broccoli all work beautifully. It’s a great way to bulk it up and make it even more filling.
Make it a seafood party
Don’t stop at scallops, add shrimp, calamari, or even chunks of flaky white fish like cod or halibut. It turns into a next-level seafood medley that feels super special but still super easy.
Go soy-free
No soy? No problem. Swap in coconut aminos and use a soy-free hoisin alternative or even a touch of tamarind paste for that rich, deep flavor.
The best part? You can try a new version every time and never get bored.
Serving Suggestions
This stir fry is already a star, but here are a few ways to make it shine even brighter on the plate:
- Over jasmine rice or noodles: Perfect for soaking up all that savory sauce.
- On a bed of greens: Try baby spinach or napa cabbage for a lighter option.
- With pickled veggies: A tangy side like quick-pickled cucumbers adds crunch and contrast.
- Garnished to impress: Top with sesame seeds, fresh herbs, or crispy shallots for that final wow factor.
- A squeeze of lime: Trust me, it brightens everything up!
Simple tweaks, big flavor payoff.
FAQs
Yes! Just thaw and pat dry before cooking for best texture.
They were likely overcooked. Sear 1–2 minutes per side and pull them off the heat right away.
Try mushrooms, broccoli, green beans, or cabbage, use what you have!
Nope! It’s optional. It just thickens the sauce a bit more.
Add chili garlic sauce, fresh chilies, or a splash of sriracha.
Heat the pan well and don’t overcrowd. Let things sear undisturbed.
That’s a Wrap, Now Go Stir It Up!
And there you have it, your fishcakes and scallops stir fry recipe is ready to impress! Whether it’s a busy weeknight or a cozy weekend dinner, this dish delivers flavor, texture, and a touch of seafood elegance in every bite.
Craving more seafood inspiration? You might also love our easy and comforting salmon and rice recipe or take a peek at this bold and flavorful seafood gumbo recipe. For something snacky and fun, don’t miss the creamy and addictive boat dip recipe.
If you try this recipe, drop a comment or tag us on social, I’d love to see your delicious creations!
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