Scallops from Aunt Catfish's on the River feature tender, seared sea scallops seasoned to perfection, served atop a bed of fresh greens with a zesty lemon butter sauce, offering a delightful blend of savory flavors and a golden, caramelized crust.
Equipments
- Chef’s knife
- Cutting board
- Mixing bowls
- Tongs
- Paper towels
- Plate (for holding scallops before/after cooking)
- Skillet or sauté pan
- Stove
- Spatula (optional)
- Citrus juicer or reamer
- Small saucepan (for lemon butter sauce)
- Whisk (for sauce)
- Serving plate or shallow bowl
Ingredients
- 1 lb (450g) sea scallops
- Fresh mixed salad greens
- 2 tablespoons olive oil
- Salt
- Black pepper
- 1 lemon
- 4 tablespoons unsalted butter
- 1 tablespoon fresh parsley
Sea scallops used in this recipe should be dry-packed rather than wet-packed to ensure a caramelized crust when seared. You need to pat the scallops thoroughly with paper towels to remove excess moisture, which helps seasonings like salt and black pepper adhere better. Fresh lemon juice is crucial for the zesty butter sauce, so use a citrus juicer or reamer to extract the maximum amount of juice. Unsalted butter at room temperature blends smoothly into the sauce, balancing the tangy lemon and complementing the delicate scallops. This copycat version of Scallops from Aunt Catfish's on the River captures the tender texture and bright flavors of the original dish for your enjoyment at home.
Instructions
- Instructions:
- Pat scallops dry thoroughly with paper towels.
- Season scallops on both sides with salt and black pepper.
- Heat olive oil in skillet over medium-high heat until shimmering.
- Place scallops in skillet in a single layer, not touching.
- Sear scallops for 2–3 minutes per side until golden and caramelized.
- Remove scallops from skillet; place on a plate.
- Juice the lemon using a citrus juicer.
- In a small saucepan, melt butter over medium heat.
- Add lemon juice to melted butter and whisk until smooth.
- Chop fresh parsley with chef’s knife.
- Stir chopped parsley into lemon butter sauce.
- Arrange fresh mixed salad greens on serving plate or shallow bowl.
- Place seared scallops on top of greens.
- Drizzle lemon butter sauce over scallops.
- Serve immediately.
Substitution
Scallops from Aunt Catfish's on the River copycat recipe calls for tender sea scallops seared to a golden crust and served on fresh salad greens with a tangy lemon butter sauce. If fresh sea scallops aren't available, dry-packed scallops are a good substitute since they sear better due to lower moisture content, improving that caramelized crust. When prepping scallops, pat them dry thoroughly with paper towels to prevent steaming and ensure a crisp sear. Your skillet should be hot before adding scallops, and avoid overcrowding the pan to maintain even cooking and browning. For the lemon butter sauce, fresh lemon juice is preferred, but bottled lemon juice can be used in a pinch, though the flavor may be less vibrant.
Tips
Patting the scallops dry with paper towels is crucial to achieve a perfect sear and avoid steaming. Make sure the skillet is hot and the olive oil is shimmering before placing scallops in a single layer to ensure even caramelization. Use a citrus juicer for fresh lemon juice to enhance the butter sauce's flavor, and whisk gently to combine without breaking the emulsion. When plating, arrange the greens first, then place the scallops on top to keep their texture intact and drizzle the sauce last for the best presentation.
Nutritions
Scallops from Aunt Catfish's on the River provide a rich source of lean protein, essential for muscle repair and growth, while being low in calories and fat. This dish includes fresh mixed salad greens, which add dietary fiber, vitamins A and C, and antioxidants supporting overall health. The lemon butter sauce contributes healthy fats from unsalted butter and antioxidant-rich vitamin C from fresh lemon juice, enhancing both nutrition and flavor. You can enjoy a well-balanced meal that combines high protein, essential micronutrients, and heart-healthy fats in a delicious and satisfying way.
Storage
Store fresh sea scallops in the coldest part of your refrigerator, ideally between 32degF and 38degF, wrapped tightly in plastic wrap or in an airtight container to maintain freshness. For longer storage, freeze scallops in a vacuum-sealed bag or airtight container, ensuring they are properly thawed in the refrigerator before cooking. Keep your prepared lemon butter sauce in an airtight container in the fridge and consume within 2 days for best flavor and safety.
Variation or Alternatives
You can substitute sea scallops with bay scallops, adjusting the cooking time to 1-2 minutes per side due to their smaller size. Instead of fresh mixed salad greens, try arugula or baby spinach for a peppery or earthy note. Swap the lemon butter sauce for a garlic herb butter by adding minced garlic and chopped thyme to melted butter. For a different technique, sear the scallops in clarified butter for a higher smoke point and enhanced nutty flavor.
Allergies
Sea scallops are a common allergen, and individuals with shellfish allergies should avoid dishes like Aunt Catfish's seared scallops to prevent severe allergic reactions, including hives, swelling, or anaphylaxis. The lemon butter sauce contains dairy, which could also pose risks for those with lactose intolerance or milk allergies. You should always inform the restaurant of any allergies to ensure safe meal preparation.
Why this recipe?
Scallops from Aunt Catfish's on the River restaurant feature a perfect balance of tender texture and rich, buttery flavor that seafood lovers crave. The scallops are expertly seared, creating a caramelized crust that enhances their natural sweetness while maintaining a juicy interior. Fresh, high-quality ingredients and signature Southern-style seasonings make this dish uniquely satisfying and memorable. Trying your hand at a copycat recipe allows you to bring the authentic taste and indulgence of this popular menu item right to your own kitchen.