Can I Make This Dish Ahead of Time?

Yes! But store the components separately to keep everything fresh. Scallops taste best when freshly cooked, so reheat them gently in a pan instead of the microwave.

What’s the Best Way to Store Leftovers?

Fridge: Store in an airtight container for up to 2 days . Freezer: Fishcakes freeze well, but scallops can get rubbery—so it’s best to eat them fresh. "Scallops don’t reheat well, so if you have leftovers, consider eating them cold over a salad instead!"

How Do I Prevent My Scallops from Sticking to the Pan?

Make sure to: Use a hot pan before adding oil. Pat the scallops dry so they don’t release excess moisture. Avoid flipping too early —let them develop a crust first.

Can I Use a Different Type of Fishcake?

Absolutely! If you can’t find Asian-style fishcakes, try crab cakes, shrimp cakes, or even homemade salmon patties .

How Do I Know When My Scallops Are Cooked Perfectly?

Look for a golden-brown crust on the outside. The center should be just slightly translucent—overcooking makes them tough.

Fishcakes and Scallops Stir Fry: A Flavor-Packed Seafood Delight

Name: Fishcakes and Scallops Stir Fry: A Flavor-Packed Seafood Delight
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian
Ingredients: 6 fishcakes, sliced into bite-sized pieces; 10 large scallops, patted dry; 2 tablespoons vegetable oil; 1 bell pepper, sliced; 1 cup bok choy, chopped; 1/2 cup mushrooms, sliced; 3 cloves garlic, minced; 1 teaspoon fresh ginger, minced; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 teaspoon sesame oil; 1 teaspoon brown sugar or honey; 1 tablespoon rice vinegar; 1/2 teaspoon red pepper flakes (optional, for heat)

Ingredients

Scale

6 fishcakes, sliced into bite-sized pieces
10 large scallops, patted dry
2 tablespoons vegetable oil
1 bell pepper, sliced
1 cup bok choy, chopped
1/2 cup mushrooms, sliced
3 cloves garlic, minced
1 teaspoon fresh ginger, minced

For the Sauce:

2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 teaspoon brown sugar or honey
1 tablespoon rice vinegar
1/2 teaspoon red pepper flakes (optional, for heat)

Instructions

Prepare the Ingredients: Slice fishcakes, pat scallops dry, and mince garlic and ginger. Chop the vegetables for quick cooking.
Sear the Scallops: Heat 1 tablespoon oil in a hot pan. Add scallops and sear for 1.5–2 minutes per side until golden. Remove and set aside.
Stir-Fry the Vegetables & Fishcakes: Add the remaining oil to the pan. Stir-fry fishcakes, bell pepper, bok choy, and mushrooms for 2–3 minutes.
Make the Sauce: In a small bowl, mix soy sauce, oyster sauce, sesame oil, brown sugar, rice vinegar, and red pepper flakes.
Combine Everything: Pour the sauce over the fishcakes and vegetables. Toss well and cook for another minute. Add the scallops back in and mix gently.
Serve & Garnish: Sprinkle with sesame seeds and chopped scallions for extra flavor. Serve hot with steamed rice or noodles.

Notes

Scallop Searing Tip: Make sure the pan is hot before adding scallops to get a perfect golden crust.
Customizations: Swap scallops for shrimp or add extra heat with chili oil.
Storage Tips: Best enjoyed fresh, but leftovers can be stored in an airtight container for up to 2 days. Reheat gently in a pan.

Author: Recipes Gather
Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Cuisine: Asian

Nutrition

Serving Size: Serves 4
Calories: 280 kcal
Sugar: 4g
Sodium: 750mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 25g
Cholesterol: 45mg