The Quiet Joy of a Weeknight Stir-Fry: Fishcakes and Scallops
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.
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.