There’s a particular kind of comfort that comes with a simple, well-made stir-fry. It’s the sound of the vegetables sizzling in the pan, the fragrant steam rising, and the promise of a quick, nourishing meal. For me, it evokes memories of my grandmother, who always had a pot of something simmering on the stove, ready to welcome anyone who stopped by. She wasn’t a fancy cook, but everything she made was infused with care and a quiet generosity. That’s what I strive for with every recipe I share here on Easy Recipes List – a sense of warmth and accessibility.
This fishcakes and scallops stir fry recipe feels very much in that spirit. It’s a dish that doesn’t demand hours of preparation or a pantry full of exotic ingredients. It’s about taking a few good things – flaky fishcakes, sweet scallops, colorful vegetables – and letting them shine with a simple, flavorful sauce. I recently came across a lovely roundup of easy dinner ideas on OoohDelish!, and this recipe immediately caught my eye. It’s the kind of meal that feels both special enough for a weekend and practical enough for a busy weeknight. ✨
I think sometimes we get caught up in the idea that cooking has to be complicated to be good. We see these elaborate recipes online and feel intimidated, like we can’t possibly recreate them in our own kitchens. But the truth is, the most satisfying meals are often the simplest ones. It’s about understanding a few basic techniques, using quality ingredients, and trusting your instincts. And, of course, adding a little bit of love. ❤️
What I particularly appreciate about this fishcakes and scallops stir fry recipe is its versatility. You can easily swap out the vegetables for whatever you have on hand – broccoli, zucchini, mushrooms, even bok choy would work beautifully. And the sauce is incredibly adaptable. A dash of sesame oil, a pinch of red pepper flakes, a squeeze of lemon juice… these small adjustments can make all the difference.
I’ve always been drawn to the delicate flavor of scallops. They’re such a beautiful ingredient, and they cook so quickly. Paired with the slightly firmer texture of the fishcakes, it creates a lovely contrast. And the stir-fry method ensures that everything stays tender and juicy. It’s a quick way to get a healthy, flavorful meal on the table. I often think about how lucky we are to have access to such wonderful seafood, and I try to make the most of it whenever I can. 🌾
This recipe reminds me of a small seafood market I discovered during a trip to the Oregon coast. The air was filled with the salty scent of the ocean, and the displays were piled high with fresh catches. I bought a pound of scallops and a package of locally made fishcakes, and I made a simple stir-fry just like this one. It was one of those meals that felt truly special, not because of the complexity of the recipe, but because of the quality of the ingredients and the sense of place.
The Quiet Joy of a Weeknight Stir-Fry: Fishcakes and Scallops
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Category: Seafood
Ingredients
4 to 6 Fishcakes (store-bought or homemade)
8 oz Scallops (about 12-15 large scallops)
1 Red Bell Pepper, julienned
1 Yellow Bell Pepper, julienned
1 cup Snap Peas
2 medium Carrots, julienned
2 Green Onions, chopped
2 cloves Garlic, minced
1-inch piece Fresh Ginger, grated
2 tablespoons Soy Sauce
1 tablespoon Sesame Oil
2 tablespoons Olive Oil or vegetable oil
1 tablespoon Lemon Juice
Salt & Pepper – to taste
1 teaspoon Red Chili Flakes (optional)
Rice or Noodles – for serving (optional)
1 tablespoon Fresh Cilantro, chopped (optional for garnish)
Instructions
Heat one tablespoon of olive oil over medium heat in a large pan. Add the fishcakes and cook, flipping halfway through, until golden brown on both sides (4 to 5 minutes per side). Remove and cut into bite-size pieces.
Heat one tablespoon of olive oil over medium-high heat in the same pan. Sprinkle the scallops with salt and pepper. Sear for 1-2 minutes per side, until golden brown and cooked through. Remove from the pan.
Return the sesame oil to the pan. Add garlic, ginger, and green onions and stir-fry for about 1 minute.
Add the bell peppers, snap peas, and carrots. Stir-fry for 3–4 minutes, or until crisp-tender.
Return the fishcake pieces and scallops to the pan. Add the soy sauce, lemon juice, and red chili flakes (if using). Toss to coat evenly.
Cook for an additional 2-3 minutes to heat through.
Serve over steamed rice or noodles, if desired. Garnish with chopped cilantro.
Notes
Feel free to add other vegetables like mushrooms, zucchini, or broccoli.
Adjust the amount of chili flakes to your preference.
If using homemade fishcakes, ensure they are pre-cooked before adding to the stir-fry.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.
Nutrition
- Calories: 350
- Sugar: 6g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 28g
I hope you enjoy this recipe as much as I do. It’s a reminder that cooking doesn’t have to be complicated to be satisfying. It’s about taking simple ingredients, adding a little bit of care, and sharing the joy of a good meal with those you love. ❤️ Don't hesitate to leave a comment below and let me know how it turns out!
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