Lemon Cream Scallops

Recipe provided by Chef Crusco Catering in Austin, Texas


  • 8 Bay Scallops
  • Sea Salt & Fresh ground pepper
  • 1 tbsp. EVOO & 1 tbsp. Unsalted Butter
  • 1/4 cup white wine
  • 2 tbsps unsalted butter
  • 1/4 cup lemon juice
  • 1/4 cup Chicken or Veg Stock
  • 1/2 cup of cream
  • 2 Ears of Fresh Corn – shucked, boiled and kernels cut
  • 10 Cherry Tomatoes – cleaned and left whole
  • 10 Basil leaves – for garnish


  1. Pat dry the Bay Scallops, season with salt/pepper and set aside. Bring a pot of salted water to a boil and cook the shucked corn for 2 minutes. Remove and immediately place in an ice water bath until cool. Remove, dry and cut off the kernels. Set aside.
  2. Place the evoo and 1 tbsp. butter in a large non-stick pan on med-high heat. Once shimmering place the Bay scallops in the pan and cook 1 minute on each side or until golden in color.
  3. Remove from the pan and immediately add the white wine. Use a wooden spoon to remove the fond on the bottom of the pan – it’s all flavor! Add 2 tbsps. butter, lemon juice, stock & cream. Reduce heat to medium & cook 4-5 minutes or until reduced by half. The sauce should be thick/creamy. Taste and season with salt/pepper if needed.
  4. In the last minute, add the cherry tomatoes, corn kernels and bay scallops just to warm through.
  5. To serve, place the corn, tomatoes and sauce on the plate. Place several Bay Scallops around the plate. Garnish with basil leaves. Enjoy!