1. Why do you soak scallops in milk?

Soaking scallops in milk helps tenderize them and mellow out any “fishy” smell they might have. The milk pulls out sand and grit too, if there's any hiding in there. I’ve done this trick before when I wasn’t sure how fresh the scallops were total game changer!

2. How do you keep fish cakes from falling apart?

Moisture and binder that's the secret sauce. If your mix is too wet or missing something to hold it together (like egg or breadcrumbs), they’ll fall apart faster than my weekend plans. Chill the mix before shaping and cooking, and don’t flip them too soon in the pan!

3. What’s the best way to store leftovers?

Store leftovers in an airtight container in the fridge for up to 2 days . To reheat, use a hot pan instead of a microwave this keeps everything from turning mushy.

4. Can you put scallops in a stir fry?

Heck yes, you can! Just don’t overcook them scallops go from perfect to rubbery in seconds. I always sear mine separately, then toss them in right at the end with the stir-fry sauce so they stay juicy and dreamy.

5. Is it better to fry scallops in oil or butter?

Both together! Oil keeps the butter from burning, and the butter adds flavor that makes scallops sing. I go with a bit of neutral oil and a knob of butter. The combo gives you that golden crust without smoking up your kitchen.

Fishcakes and Scallops Stir Fry Recipe The Perfect Dinner

Name: 10-Minute Fishcakes and Scallops Stir Fry Recipe (Easy & Delicious!)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 2 fishcakes (store-bought or homemade); 8-10 scallops, patted dry; 1 cup bell peppers, sliced; 1 cup snap peas, trimmed; 1/2 cup carrots, julienned; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 tablespoon sesame oil; 1 tablespoon olive oil (or peanut oil); 1 teaspoon fresh ginger, grated; 2 garlic cloves, minced; 1 tablespoon sesame seeds (optional for garnish); 1 tablespoon green onions, sliced (optional for garnish); Lime wedges (for serving)

Description

A quick and delicious fishcakes and scallops stir fry that you can whip up in just 10 minutes! This dish combines crispy fishcakes, tender scallops, and fresh vegetables, all tossed in a savory sauce that’s perfect for any weeknight meal.

Ingredients

Scale

2 fishcakes (store-bought or homemade)
8–10 scallops, patted dry
1 cup bell peppers, sliced
1 cup snap peas, trimmed
1/2 cup carrots, julienned
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon sesame oil
1 tablespoon olive oil (or peanut oil)
1 teaspoon fresh ginger, grated
2 garlic cloves, minced
1 tablespoon sesame seeds (optional for garnish)
1 tablespoon green onions, sliced (optional for garnish)
Lime wedges (for serving)

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Instructions

Prepare the ingredients: Slice the vegetables and pat the scallops dry. If using frozen fishcakes, defrost and slice them into bite-sized pieces.
Cook the fishcakes: Heat 1 tablespoon of olive oil in a large wok or skillet over medium-high heat. Add the fishcakes and cook for 3-4 minutes on each side until crispy. Remove and set aside.
Sear the scallops: In the same pan, add another tablespoon of oil and heat over high heat. Add the scallops and sear for 1-2 minutes per side until golden brown. Remove and set aside with the fishcakes.
Stir-fry the vegetables: Add the sliced bell peppers, snap peas, and carrots to the wok. Stir-fry for 3-4 minutes until they’re tender but still crisp.
Make the sauce: Add the garlic and ginger to the pan, cooking for 30 seconds until fragrant. Pour in the soy sauce, oyster sauce, and sesame oil, stirring to combine.
Combine: Return the cooked fishcakes and scallops to the pan. Toss everything together to coat in the sauce. Let it cook for another 2 minutes, allowing the flavors to meld.
Serve: Plate the stir fry, garnishing with sesame seeds and green onions. Serve with lime wedges on the side.

Notes

If you prefer a spicier stir fry, add red pepper flakes or chili oil to the sauce.
For a gluten-free version, swap the soy sauce for tamari and check the ingredients in your fishcakes.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Stir-fry
Cuisine: Asian

Nutrition

Serving Size: 1 plate
Calories: 420 kcal
Sugar: 6g
Sodium: 890mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 17g
Carbohydrates: 35g
Fiber: 5g
Protein: 30g
Cholesterol: 70mg