These restaurant-quality Pan Seared Catfish Scallops is the most original and innovative of all the catfish recipes I have every developed and is a great way to elevate a big channel catfish into something of a delicacy.
Our Favorite Catfish Recipe
This restaurant-quality Pan Seared Catfish Scallops recipe is the most original and innovative of all the catfish recipes I have every developed and is a great way to elevate a big channel catfish into something of a delicacy.
Why Make Catfish Scallops?
Seafood prices are no joke. Scallops can easily run you $25 per pound or more at the store. But if you have a thick channel catfish fillet, you can achieve the same tender texture and golden-brown crust at a fraction of the cost. Whether you're looking for a show-stopping appetizer or an elegant main course for date night, this recipe has you covered. Plus, it’s ready in minutes!
Catching And Preparing Channel Catfish
Channel catfish get a bad rap, but they’re abundant, delicious, and incredibly fun to catch. Here in Fargo, North Dakota, the Red River of the North is teeming with them. Channel cats weighing over 15 pounds aren’t uncommon, though most are in the 1- to 5-pound range. A couple of good-sized fish will provide plenty of meat for this and other catfish recipes like my Catfish Cheeks.
When I’m out on the river, I use a slip sinker rig with 20-pound braided line and a size 1 circle hook. Bait? The options are endless. Nightcrawlers, duck and goose livers from hunting, and frogs my daughter catches by the riverbank all work like magic. Once you land your catch, bleed the fish under the gills immediately and cool it in a cooler full of ice for the cleanest-tasting fillets.
Asparagus: The Perfect Sidekick for Catfish
Asparagus roasted in the oven is one of my go-to side dishes, and this recipe is no exception. My wife taught me her method during one of our early dates, and it’s been a staple in our kitchen ever since. Roasting asparagus brings out its natural sweetness, with tender stalks and crispy tips that perfectly complement the buttery catfish scallops.
How To Make Catfish Scallops With Asparagus
- Prep the Catfish:
- After catching and bleeding the fish, remove the skin from the fillets.
- Using a sharp knife, cut the fillets into round “scallop” shapes about 2 inches wide and 1 inch thick. Trim off any fat.
- Soak the pieces in a brine of 2 cups cold water and 1 tablespoon salt for 15 minutes.
- Make the Dressing:
- In a small bowl, whisk together 3 tablespoons olive oil, rice wine vinegar, honey, diced jalapeño, and onion. Set aside.
- Roast the Asparagus:
- Preheat your oven to 350 degrees F.
- Place the trimmed asparagus on a rimmed baking sheet. Toss with 1 tablespoon olive oil and soy sauce.
- Roast for 10 minutes while you cook the scallops.
- Cook the Catfish Scallops:
- Pat the “scallops” dry and season with salt and pepper.
- Heat 1 tablespoon olive oil and the butter in a nonstick skillet over medium-high heat.
- Add the scallops to the pan in a clockwise order, starting at 12 o’clock. Sear for 90 seconds on one side, then flip in the same order and sear for another 90 seconds. Remove to a paper towel-lined plate.
- Plate and Serve:
- Divide the scallops and roasted asparagus between plates.
- Drizzle the rice wine vinegar dressing over the top and sprinkle with a pinch of salt and pepper.
- Serve immediately and watch your family or guests marvel at your culinary prowess.
More Fish Recipes
If you are looking for more great ways to use some of that fish in your freezer, be sure and check out some of our favorite fish recipes:
- Blackened Catfish Tacos
- Walleye with Lemon Caper Sauce
- Blackened Walleye with Corn Succotash
- Butter Poached Puffer Fish
- How to Smoke Fish
- Fish Soup
- Potato Crusted Fish
Come to North Dakota to Catch Fish
If you would like to visit North Dakota and catch some fish, check out details at the North Dakota Game & Fish Department website.
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Pan Seared Catfish Scallops with Asparagus
Ingredients
- 2 pounds catfish fillets, 1-inch thick
- 1 pound asparagus, trimmed
- ½ teaspoon salt
- ½ teaspoon black pepper
- 5 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon honey
- 2 teaspoon jalapeno, seeded and finely diced
- 2 teaspoon yellow onion, finely diced
- 2 tablespoons butter
Instructions
- First of all, as soon as I catch any fish, I always use my favorite fillet knife and cut them under the gills and bleed them out. This will help remove blood from your fillets and give you a cleaner product to work with. Next, you should cool the fish off by putting them in a cooler full of ice.
- When you are ready to cook them, remove skin from catfish fillets. Using a sharp knife, cut “scallop” shape round pieces out of the fillet that are 2-inch wide and 1-inch thick. Trim any fat off of fillets. Soak in brine of 2 cups of cold water and 1 Tablespoon salt for 15 minutes. In a small bowl, whisk together 3 Tablespoons olive oil with rice wine vinegar, honey, diced jalapeno and onion. Set aside.
- Trim your asparagus, put them on a rimmed baking sheet, and toss with one tablespoon each of olive oil and soy sauce. Place them in a preheated 350 degrees F oven for 10 minutes while you cook your scallops.
- Pat “scallops” dry and sprinkle with salt and pepper. Add 1 tablespoon olive oil and butter to nonstick skillet and heat over medium-high heat. Think of the frying pan as a clock face and add the catfish “scallops”, one by one, in a clockwise order starting at 12 o’clock, then 1:00, etc. Fry for 90 seconds, then flip them over in the same order you placed the in the pan and fry for another 90 seconds. When he scallops are cooked, remove them from the pan onto a paper lined plate.
- Divide your cooked catfish “scallops” between your serving plates, add your cooked asparagus, and spoon your rice wine vinegar dressing over the top. Sprinkle with salt and pepper. Serve immediately.
JT says
Amazing! Great idea!