Scallop & Summer Corn Salad

Recipe provided by Chef Crusco Catering in Austin, Texas


  • 3 Large U-10 Scallops
  • EVOO
  • Sea Salt & pepper
  • 2 Ears of Fresh Corn
  • 12 Cherry Tomatoes – cut lengthwise
  • 10 Basil leaves – chiffonade and some left whole
  • 1 lemon – juice only
  • Con’Olio EVOO


  1. Bring a wide/shallow pot of water to a boil. Season with salt. Once boiling place the corn and cook 1-2 minutes. Immediately remove and place the corn in an ice water bath to stop cooking.
  2. Meanwhile, make your dressing by whisking together the lemon juice with Con’Olio EVOO. Season with salt/pepper and set aside.
  3. Once the corn cools, remove and dry. Place the corn straight up on your cutting board and using a knife, cut the corn kernels off the cob.
  4. Place the corn, tomatoes and basil chiffonade into a bowl. Dress with the lemon vinaigrette and season lightly with salt/pepper.
  5. Place a nonstick saute pan on high and with 1 tbsp of oil. While heating, dry the scallops very well and season with salt/pepper. Once the pan is slightly smoking, place the scallops into the pan.
  6. Cook 2-3 minutes on one side. Turn over and cook 1-2 minutes more. Remove from the pan and set aside.
  7. To plate, place the corn around the plate. Place several tomato halves and the basil chiffonade on top and then the scallops around the plate.
  8. Dress everything with more lemon vinaigrette if you wish and garnish with fresh basil leaves. Enjoy!