Are you looking for a seafood dish that’s both impressive and easy to prepare? This fishcakes and scallops stir-fry combines two delicious seafood favorites into one spectacular meal that comes together in minutes. The contrast between crispy fishcakes and tender scallops creates a textural masterpiece that will have your family or guests thinking you spent hours in the kitchen. As someone who’s tested countless seafood recipes, I can confidently say this stir-fry stands out for its simplicity, flavor, and versatility.

Whether you’re a seafood enthusiast or just looking to expand your weeknight dinner options, this crispy fishcakes with scallops stir-fry deserves a spot in your recipe collection. The combination of golden-brown fishcakes and perfectly seared scallops, all tossed with colorful vegetables and a savory sauce, creates a meal that’s as beautiful as it is delicious.

Why You’ll Love This Fishcakes and Scallops Stir-Fry

There’s a reason why seafood stir-fries have become a staple in many homes. This fishcakes and scallops stir-fry, in particular, offers numerous benefits that make it worth adding to your regular rotation:

Quick and Easy Seafood Stir-Fry for Busy Nights

One of the biggest advantages of this dish is how quickly it comes together. From start to finish, you can have a restaurant-quality meal on the table in under 30 minutes. The stir-frying technique is inherently quick, making it perfect for those evenings when you want something delicious but don’t have hours to spend in the kitchen.

Time-Saving Tip: Prep all your ingredients before you start cooking. Having everything chopped, sliced, and ready to go makes the actual cooking process incredibly fast.

Perfect Balance of Crispy Fishcakes and Tender Scallops

The contrast between textures is what makes this stir-fry truly special. The fishcakes develop a wonderful crispy exterior while maintaining their moist interior, while the scallops offer a buttery tenderness that melts in your mouth. This spicy fishcakes and scallops combination provides an exciting eating experience with every bite offering something different.

Healthy and Packed with Protein, Vitamins, and Omega-3s

Beyond being delicious, this stir-fry is nutritionally impressive:

• Protein-rich: Both fishcakes and scallops provide high-quality protein
• Omega-3 fatty acids: Depending on the fish in your fishcakes (especially salmon or cod), you’ll get heart-healthy omega-3s
• Vitamin boost: The colorful vegetables add essential vitamins and minerals
• Low in carbs: The seafood and vegetable base makes this a lighter option

A standard serving provides approximately:

Nutrient	Amount	% Daily Value
Protein	28-32g	56-64%
Omega-3s	1.2-1.8g	120-180%
Vitamin C	85mg	94%
Iron	2.5mg	14%
Calories	380-420	–

Versatile – Serve with Rice, Noodles, or a Low-Carb Option

Another benefit of this stir-fry is its versatility. The dish pairs beautifully with:

• Steamed jasmine or basmati rice
• Stir-fried noodles (udon, rice noodles, or egg noodles)
• Cauliflower rice for a low-carb alternative
• A simple green salad for an ultra-light meal

This adaptability makes it suitable for everything from everyday dinners to special occasions.

Essential Ingredients for the Best Stir-Fry

Creating the perfect fishcakes and scallops stir-fry starts with selecting the right ingredients. Here’s what you’ll need to gather:

Seafood: Choosing the Right Fishcakes and Scallops

Fishcakes: The foundation of this dish is good quality fishcakes. You have several options:

• Cod fishcakes: Mild, flaky, and perfect for those who prefer subtle seafood flavors
• Salmon fishcakes: Richer in flavor and omega-3s, with a beautiful color
• Thai-style fishcakes: Spicier with lemongrass and lime leaf for an aromatic twist

You can make your own (which allows for complete control over ingredients) or purchase pre-made fishcakes from seafood counters or freezer sections.

Scallops: For scallops, you have two main options:

• Bay scallops: Smaller, sweeter, and more affordable; cook very quickly
• Sea scallops: Larger, meatier, and provide a more impressive presentation; require a bit more care when cooking

Look for “dry” scallops rather than “wet” ones, which have been treated with preservatives. Dry scallops sear better and have a purer flavor.

Vegetables: Bell Peppers, Broccoli, and Snap Peas for Color and Crunch

A good stir-fry needs color and textural contrast. For this recipe, I recommend:

• Bell peppers: Use a mix of red, yellow, and orange for vibrant color
• Broccoli florets: Cut into bite-sized pieces for quick cooking
• Sugar snap peas: Provide a fresh crunch and sweet flavor
• Carrots: Thinly sliced or julienned for color and sweetness

Feel free to substitute with seasonal vegetables or whatever you have on hand – the key is to aim for a variety of colors and textures.

Aromatics & Spices: Garlic, Ginger, Chili Flakes, and Spring Onions for Flavor

These ingredients form the flavor foundation of your stir-fry:

• Garlic: 3-4 cloves, minced
• Fresh ginger: 1-2 tablespoons, finely grated
• Red chili flakes: Adjust according to your spice preference
• Spring onions/scallions: Sliced on a diagonal, whites and greens separated
• Optional extras: Lemongrass, kaffir lime leaves, or Thai basil for more authentic Asian flavors

Sauces & Oils: Soy Sauce, Oyster Sauce, Sesame Oil, and Optional Hoisin for Depth

The sauce brings everything together:

• Light soy sauce: 2-3 tablespoons for saltiness and umami
• Oyster sauce: 1-2 tablespoons for richness and depth
• Sesame oil: 1 teaspoon for aroma (add at the end)
• Optional hoisin sauce: 1 tablespoon for sweetness and complexity
• Cooking oil: Use a high smoke point oil like peanut, vegetable, or avocado oil
• Cornstarch slurry: 1 teaspoon cornstarch mixed with 2 tablespoons water to thicken the sauce

Step-by-Step Guide to Cooking the Perfect Stir-Fry

Creating the perfect fishcakes and scallops stir-fry is all about timing and technique. Here’s how to bring it all together:

Preparing the Ingredients: How to Cut Vegetables and Pat Scallops Dry for a Good Sear

Prep the vegetables:

1. Cut bell peppers into thin strips or 1-inch chunks
2. Slice broccoli into small florets that will cook quickly
3. Trim the ends of snap peas
4. Julienne carrots or cut into thin diagonal slices
5. Mince garlic and grate ginger
6. Slice spring onions, separating whites from greens

Prep the seafood:

1. If using frozen fishcakes, thaw completely
2. For scallops:
   • Remove the small side muscle if still attached
   • Pat very dry with paper towels (crucial for a good sear)
   • Season lightly with salt and pepper

Prepare the sauce: Mix together soy sauce, oyster sauce, and hoisin (if using) in a small bowl.

Cooking the Scallops and Fishcakes: Achieving a Golden-Brown Crust Without Overcooking

For the scallops:

1. Heat 1 tablespoon of oil in a wok or large skillet over high heat until almost smoking
2. Place scallops in the pan with space between each (work in batches if needed)
3. Sear for 1-2 minutes per side for sea scallops (less for bay scallops) until golden brown
4. Remove to a plate and set aside

For the fishcakes:

1. Add another tablespoon of oil to the same pan
2. Place fishcakes in the pan and cook for 2-3 minutes per side until crispy and golden
3. Remove and set aside with the scallops

Making the Stir-Fry Sauce: Balancing Sweet, Savory, and Umami Flavors

While the pan is still hot:

1. Add a bit more oil if needed
2. Add the whites of the spring onions, garlic, and ginger, stir-frying for 30 seconds until fragrant
3. If using chili flakes, add them now
4. Pour in your pre-mixed sauce
5. Add the cornstarch slurry and stir until the sauce begins to thicken

Final Stir-Frying: Bringing Everything Together in the Wok for a Flavorful Finish

1. Add the harder vegetables first (broccoli, carrots) and stir-fry for 1-2 minutes
2. Add the quicker-cooking vegetables (bell peppers, snap peas) and cook for another 1-2 minutes
3. Return the fishcakes and scallops to the pan, gently tossing to coat with sauce
4. Add the green parts of the spring onions and a drizzle of sesame oil
5. Toss everything together for about 30 seconds, being careful not to break up the fishcakes or overcook the scallops
6. Serve immediately for the best texture and flavor

Tips & Tricks for a Restaurant-Quality Stir-Fry

Want to elevate your fishcakes and scallops stir-fry to restaurant standards? Here are some professional tips to help you achieve spectacular results:

How to Cook Scallops Perfectly: Avoiding Rubbery Textures

Scallops can quickly go from perfect to rubbery. Follow these tips for consistently tender results:

• Dry thoroughly: Moisture is the enemy of a good sear
• Hot pan, cold oil: Heat your pan first, then add oil just before adding scallops
• Don’t overcrowd: Leave space between scallops so they sear rather than steam
• Don’t touch! Once placed in the pan, don’t move scallops until they’re ready to flip
• Cook by time and look: 1-2 minutes per side for sea scallops, less for bay scallops
• Watch for visual cues: Look for a golden crust and opaque center that’s still slightly translucent

Getting Crispy Fishcakes: Pan-Searing vs. Deep-Frying

Both methods can yield delicious results:

Pan-searing (healthier option):

• Use enough oil to coat the bottom of the pan
• Ensure fishcakes are relatively thin for even cooking
• Don’t flip too early – wait until a crust forms
• Press gently with a spatula to increase contact with the pan

Deep-frying (crispiest results):

• Heat oil to 350°F (175°C)
• Fry fishcakes for 2-3 minutes until golden and crisp
• Drain well on paper towels before adding to the stir-fry

Best Wok and Pan Techniques: High Heat and Quick Cooking Methods

The secret to great stir-frying is proper technique:

• Preheat your wok or pan: It should be hot enough that a drop of water sizzles immediately
• Keep ingredients moving: Constant stirring prevents burning and ensures even cooking
• Use the “hot spots”: In a wok, the bottom and lower sides are hottest – use these areas for searing
• Work in batches if needed: Overcrowding leads to steaming rather than stir-frying
• Have everything ready: Once cooking starts, the process moves quickly

Customizing the Dish: Spicy, Gluten-Free, or Extra Saucy Variations

Make this stir-fry your own with these variations:

spicier version:

• Add sliced fresh chilies or increase chili flakes
• Include a tablespoon of sambal oelek or sriracha
• Try a dash of Sichuan peppercorns for a numbing heat

gluten-free adaptation:

• Use tamari instead of soy sauce
• Substitute gluten-free oyster sauce or a mushroom-based alternative
• Ensure your fishcakes don’t contain any gluten ingredients

For an extra saucy stir-fry:

• Double the sauce ingredients
• Increase the cornstarch slurry slightly
• Add 2-3 tablespoons of chicken or seafood stock for more volume

Serving Suggestions & Side Dishes

The perfect fishcakes and scallops stir-fry deserves the perfect accompaniments. Here are some suggestions to complete your meal:

Best Pairings: Steamed Jasmine Rice, Garlic Noodles, or Quinoa for a Healthy Option

Classic rice options:

• Jasmine rice: Its floral aroma complements seafood beautifully
• Coconut rice: Adds a subtle sweetness that works well with the savory stir-fry
• Brown rice: A healthier alternative with more fiber and nutrients

Noodle alternatives:

• Garlic butter noodles: Rich and satisfying
• Singapore-style thin rice noodles: Light and delicate
• Udon noodles: Chewy and substantial

Healthier bases:

• Quinoa: Protein-rich and nutty
• Cauliflower rice: Low-carb and light
• Mixed grain bowl: Combine farro, brown rice, and quinoa for texture and nutrition

Garnishes & Extras: Fresh Cilantro, Lime Wedges, and Sesame Seeds for Extra Flavor

Elevate your dish with these finishing touches:

• Fresh herbs: Cilantro, Thai basil, or mint
• Citrus: Lime wedges for squeezing over the top
• Crunch: Toasted sesame seeds, crushed peanuts, or fried garlic chips
• Heat: Sliced fresh chilies or chili oil on the side
• Umami boost: Fried shallots or a light drizzle of quality fish sauce

Beverage Pairings: White Wine, Green Tea, or a Light Asian Beer

Complete your meal with the perfect beverage:

Wine pairings:

• Sauvignon Blanc: Crisp acidity cuts through the richness
• Dry Riesling: Slight sweetness balances spicy elements
• Unoaked Chardonnay: Buttery notes complement the scallops

Beer options:

• Japanese lagers like Sapporo or Asahi
• Wheat beers with citrus notes
• Light Belgian ales

Non-alcoholic choices:

• Jasmine green tea
• Sparkling water with lime
• Lychee or calamansi juice

Leftovers & Storage: How to Store and Reheat for the Best Taste

While this dish is best fresh, leftovers can still be delicious:

Storage tips:

• Refrigerate in an airtight container for up to 2 days
• Store sauce separately if possible to prevent sogginess

Reheating methods:

• Stovetop: The best method – quickly reheat in a hot wok or skillet
• Microwave: Use 50% power and stir halfway through
• Avoid reheating scallops if possible, as they can become tough

Repurposing ideas:

• Turn leftovers into fried rice by adding beaten eggs and day-old rice
• Use as filling for lettuce wraps with fresh herbs
• Chop everything finer and use as a topping for salads

---

This crispy fishcakes with scallops stir-fry brings together the best of seafood in a quick, nutritious meal that’s perfect for weeknights or special occasions. The combination of textures and flavors creates a dish that feels much more complex than its simple preparation suggests.

By following these steps and tips, you’ll create a spicy fishcakes and scallops dish that rivals any restaurant version. The beauty of this recipe is its adaptability – once you master the basic technique, you can customize it endlessly to suit your taste preferences and what you have available.

What’s your favorite way to enjoy fishcakes? Have you tried combining them with scallops before? Share your experiences in the comments below!