Fishcakes and Scallops Stir Fry Recipe: 5 Easy Steps to Delight!

There’s something magical about those evenings when the clock is ticking, hungry faces are peering over countertops, and you need dinner on the table—fast. That’s when my fishcakes and scallops stir fry recipe comes to the rescue! I first created this dish on one of those chaotic Tuesday nights when my daughter Lila had just finished soccer practice and little Caleb was doing his best “I’m starving” impression (complete with dramatic floor flopping).

I had some leftover mashed potatoes, a package of scallops that needed using, and the determination to create something that wasn’t just a thrown-together mess. The result? This beautiful fusion dish that’s become a family favorite and my secret weapon for impressing dinner guests while barely breaking a sweat.

What Makes This Fishcakes and Scallops Stir Fry a Must-Try

This fishcakes and scallops stir fry recipe is about to become your new weeknight hero, and here’s why:

• It’s incredibly versatile – swap in whatever fish you have on hand for the fishcakes
• Ready in under 30 minutes (perfect for those “I forgot to plan dinner” moments)
• Combines protein and veggies in one satisfying dish
• Uses pantry staples alongside fresh ingredients
• Creates minimal dishes (your sink will thank you)
• Feels fancy enough for company but simple enough for Tuesday

The combination of crispy-edged fishcakes with tender, sweet scallops creates a seafood experience that’s elevated yet comforting. Plus, the colorful stir-fried vegetables bring everything together with that perfect balance of textures and flavors that makes your taste buds do a little happy dance.

Ingredients

For the Fishcakes:

• 1 pound white fish fillets (cod, haddock, or tilapia work beautifully)
• 1 cup leftover mashed potatoes (the secret weapon!)
• 1 egg, lightly beaten
• 3 tablespoons fresh parsley, chopped
• 2 green onions, finely sliced
• 1 tablespoon Dijon mustard
• ½ teaspoon lemon zest
• Salt and pepper to taste
• ½ cup panko breadcrumbs
• 2 tablespoons olive oil for frying

For the Scallops:

• 12 large sea scallops, patted very dry (this is crucial for that perfect sear!)
• 1 tablespoon butter
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Stir Fry:

• 1 red bell pepper, sliced thinly
• 1 yellow bell pepper, sliced thinly
• 2 cups sugar snap peas, ends trimmed
• 2 carrots, julienned
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tablespoons soy sauce (low-sodium works great)
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1 lime, juiced
• 2 tablespoons vegetable oil
• 2 tablespoons fresh cilantro, chopped (for garnish)
• 1 tablespoon sesame seeds (for garnish)

Substitution Tips: No mashed potatoes on hand? A can of drained white beans works surprisingly well! Vegetarian friends coming over? Skip the fishcakes and double the vegetables with some crispy tofu instead. The stir fry sauce is incredibly forgiving – if you don’t have honey, brown sugar or maple syrup step in beautifully.

Timing

• Preparation Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stir Fry
• Cuisine: Fusion
• Diet: Pescatarian

This fishcakes and scallops stir fry recipe comes together much faster than my 7 layer taco salad recipe, making it perfect for busy weeknights when you’re short on time but still want something impressive.

Step-by-Step Instructions

Step 1: Prepare the Fishcakes

1. Poach the fish fillets in simmering water for about 5 minutes until just cooked through.
2. Drain well and flake the fish with a fork, removing any bones you might find.
3. In a large bowl, combine the flaked fish, mashed potatoes, beaten egg, parsley, green onions, mustard, lemon zest, salt, and pepper.
4. Mix gently until just combined – overmixing will make dense fishcakes!
5. Form into 8 patties (about 3 inches in diameter) and coat each in panko breadcrumbs.
6. Place on a plate and refrigerate for 10 minutes to firm up while you prep other ingredients.

Olivia’s Tip: The refrigeration step might seem skippable when you’re in a rush, but even 5 minutes helps these hold together when cooking. If you’re really tight on time, pop them in the freezer for 3 minutes instead!

Step 2: Prepare the Stir Fry Sauce

1. Whisk soy sauce, honey, sesame oil, and lime juice together in a small bowl until well blended.
2. Set aside – this sauce is the magical elixir that brings everything together!

Step 3: Cook the Fishcakes

1. Heat olive oil in a large non-stick pan over medium heat.
2. Add the fishcakes and cook for 3-4 minutes per side until golden brown and cooked through.
3. Transfer to a paper towel-lined plate and keep warm.

Olivia’s Tip: Don’t crowd the pan! Work in batches if needed – giving each fishcake space ensures they’ll develop that beautiful golden crust instead of steaming.

Step 4: Cook the Scallops

1. Using the same pan (wiped clean), heat butter and olive oil over medium-high heat until shimmering.
2. Make sure your scallops are THOROUGHLY patted dry with paper towels.
3. Season scallops with salt and pepper.
4. Place scallops in the pan, leaving space between each one.
5. Cook without moving them for about 2 minutes until a golden crust forms.
6. Flip and cook for another 1-2 minutes – they should be slightly translucent in the center.
7. Remove from pan and set aside with the fishcakes.

Olivia’s Tip: The secret to perfect scallops is threefold: dry them completely, use a hot pan, and DON’T move them around. Let them do their thing!

Step 5: Complete the Stir Fry

1. In the same pan, add vegetable oil and increase heat to high.
2. Add garlic and ginger, stirring for 30 seconds until fragrant.
3. Add bell peppers, sugar snap peas, and carrots, stirring frequently for 3-4 minutes until crisp-tender.
4. Drizzle in the sauce and gently toss everything until evenly coated.
5. Cook for another minute until everything is glossy and heated through.
6. Return the fishcakes and scallops to the pan just to warm through, about 1 minute.
7. Finish with a sprinkle of fresh cilantro and sesame seeds right before serving.

Cooking Tips

Creating the perfect fishcakes and scallops stir fry recipe is all about timing and technique. Here are my favorite tricks after making this dish countless times:

• For the fishcakes: The mixture should be just moist enough to hold together but not wet. If it’s too wet, add a bit more breadcrumbs; if too dry, a splash of milk.
• For the scallops: They continue cooking after you remove them from heat, so it’s better to undercook slightly than overcook.
• For the stir fry: Prep all vegetables before you start cooking – once you begin, things move quickly!
• Color matters: I always try to include at least three different colored vegetables for visual appeal and nutritional variety.
• One-pan wonder: By cooking components sequentially in the same pan, you build layers of flavor while minimizing cleanup.

According to seafood experts at the National Seafood Council, the optimal internal temperature for fishcakes is 145°F, while scallops are best when they reach 125°F for that perfect tender-but-cooked consistency.

A Dinner Party Saved

This fishcakes and scallops stir fry recipe quite literally saved a dinner party last summer. Eric’s boss and his wife were coming over with only a day’s notice, and I was in full panic mode. I had planned to make my delightful salmon belly recipe, but my grocery store was completely out!

With the clock ticking, I grabbed some cod fillets, frozen scallops (thawed them quickly), and raided my vegetable drawer. What started as a desperate Plan B ended up receiving such rave reviews that Eric’s boss asked for the recipe before dessert was even served! Sometimes our kitchen victories come from the most unexpected places.

Nutritional Information

This fishcakes and scallops stir fry recipe offers an impressive nutritional profile that supports a balanced diet:

Per Serving (1/4 of recipe):

• Calories: 425
• Protein: 32g
• Carbohydrates: 28g
• Fat: 22g (mostly healthy fats from seafood)
• Fiber: 5g
• Sodium: 650mg

Both scallops and white fish are excellent sources of lean protein while being low in saturated fat. Scallops are particularly rich in vitamin B12 and selenium, which support brain health and immune function. The colorful vegetables provide antioxidants, vitamins A and C, and dietary fiber.

Health researchers at Harvard’s Nutrition Department consistently find that meals combining lean seafood with colorful vegetables can help reduce inflammation and support heart health.

Healthier Alternatives

While this fishcakes and scallops stir fry recipe is already quite nutritious, here are some modifications to suit different dietary needs:

For Gluten-Free:

• Replace panko breadcrumbs with gluten-free breadcrumbs or crushed rice crackers
• Use tamari instead of soy sauce

For Low-Carb:

• Swap mashed potatoes in fishcakes with mashed cauliflower
• Reduce or replace honey with a few drops of stevia
• Serve over cauliflower rice instead of white rice

For Dairy-Free:

• Replace butter for searing scallops with coconut oil or ghee

For Lower Sodium:

• Use fresh herbs to enhance flavor while reducing salt
• Make your own soy alternative with mushroom broth, molasses, and a touch of salt

Serving Suggestions

This fishcakes and scallops stir fry recipe makes a complete meal on its own, but here are some lovely ways to serve it:

• Over a small portion of jasmine rice or brown rice to soak up that delicious sauce
• With a side of miso soup for an Asian-inspired meal
• Accompanied by a simple green salad dressed with rice vinegar and sesame oil
• For a lighter option, serve over spiralized zucchini “noodles”

For drinks, I find that a crisp Sauvignon Blanc or a light Pinot Grigio complements the seafood beautifully. For non-alcoholic options, a sparkling water with cucumber and mint or a gentle green tea works wonderfully.

For plating with style, try arranging the stir-fried vegetables as a bed, placing fishcakes on top, and then arranging the scallops around the plate like little golden jewels. A final drizzle of the sauce and a sprinkle of extra herbs makes it restaurant-worthy!

Common Mistakes to Avoid

Even after making this fishcakes and scallops stir fry recipe dozens of times, I still occasionally hit a snag. Here’s how to avoid the most common pitfalls:

With Fishcakes:

• Overmixing the mixture: This creates a dense, rubbery texture. Fold ingredients gently!
• Skipping refrigeration: Taking the time to chill helps them hold together during cooking.
• Flipping too early: Wait for that golden crust to form before turning, or they might fall apart.

With Scallops:

• Not drying thoroughly: This is seriously the #1 reason for poor scallop searing! Pat them dry, then pat again.
• Cooking cold scallops: Let them come to room temperature for 10 minutes before cooking.
• Overcrowding the pan: This causes steaming instead of searing.

With Stir-Frying:

• Starting with a cool pan: Your pan should be hot enough that water droplets sizzle immediately.
• Adding vegetables all at once: Stagger based on cooking time (carrots before snap peas).
• Overcooked vegetables: They should retain some crispness to contrast with the tender seafood.

Storing & Reheating Tips

While this fishcakes and scallops stir fry recipe tastes best fresh, sometimes leftovers are inevitable:

Storing:

• Refrigerate components separately when possible for up to 2 days.
• Store in airtight containers to preserve flavors and freshness.
• Fishcakes freeze beautifully for up to 3 months (freeze them uncooked for best results).

Reheating:

• Fishcakes: Reheat in a 350°F oven for 10 minutes or until heated through to maintain their crispy edges.
• Scallops: These are tricky to reheat without overcooking. I prefer to enjoy leftover scallops cold in a salad rather than reheating.
• Vegetables: A quick 1-2 minute reheat in a hot pan restores their vibrance and prevents sogginess.

If you’re meal prepping, consider making extra fishcake mixture and freezing uncooked patties with parchment paper between them for quick future meals!

FAQs

Can I make the fishcakes ahead of time?

Absolutely! You can prepare the fishcake mixture and form the patties up to 24 hours in advance. Store covered in the refrigerator until you’re ready to cook. This makes the fishcakes and scallops stir fry recipe even more convenient for busy days.

What’s the best substitute if I can’t find scallops?

Shrimp work wonderfully as an alternative in this fishcakes and scallops stir fry recipe. Aim for large or jumbo shrimp and be careful not to overcook them – they’ll need about 2 minutes per side until just pink and opaque.

Can I use frozen vegetables for the stir fry?

While fresh vegetables provide the best texture and flavor, a bag of frozen stir-fry vegetables can work in a pinch! Just be sure to thaw and drain them well before cooking, and expect a slightly softer texture in the final dish.

Final Thoughts

This fishcakes and scallops stir fry recipe represents everything I love about cooking – transforming simple ingredients into something that feels special, creating balance through contrasting textures, and bringing brightness to the dinner table even on the busiest nights.

The magic of this dish is how easily it adapts to your tastes and what you have on hand. As you make it your own, you might discover variations that become your family’s new favorite. Maybe you’ll add a hint of curry powder to the fishcakes, or toss in whatever vegetables are thriving in your garden that week.

Every time I serve this fishcakes and scallops stir fry, I’m reminded that good food doesn’t have to be complicated or time-consuming. Sometimes the most satisfying meals come from a little creativity and working with what you have on hand.

So tonight, when that dinner hour approaches and you’re wondering what to make, give this dish a try. I’d love to hear how it turns out for you and what personal touches you add to make it your own!

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