Description
A quick and flavorful seafood stir fry featuring crispy fishcakes and tender sea scallops, perfect for busy weeknights or impressing dinner guests.
Ingredients
Scale
- 8 large scallops
- 4 fishcakes, sliced
- 1 cup snap peas
- 1 bell pepper, sliced
- 1/2 cup baby corn
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1 teaspoon rice vinegar
Instructions
- Pat the scallops dry with paper towels.
- Heat a wok or large skillet over high heat.
- Sear scallops for 2 minutes on each side until golden.
- Add vegetables and stir fry until tender-crisp.
- Pour in the sauce and add the seafood, cooking quickly to prevent overcooking.
- Serve immediately with optional garnishes like sesame seeds or lime wedges.
Notes
For best results, avoid overcrowding the pan and cook in batches if necessary. Adjust the seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 100mg
Keywords: seafood stir fry, scallops, fishcakes, quick meals, Asian cuisine