Fresh Corn and Scallop Johnnycakes with Green Onion Sauce.
By á-6055
Similar to pancakes, johnnycakes are made with cornmeal for a bit of crunch. This appetizer version pairs sweet bay scallops with crisp summer corn. Place cooked johnnycakes on a baking sheet in a 225° oven to keep them warm while the remaining batter cooks on the stovetop. Garnish with sliced chives, if desired. (hubby & I actually make a meal out of these!)
Ingredients
- Sauce:
- 1/2 cup thinly sliced green onions
- 1/4 cup loosely packed fresh parsley leaves
- 2 tablespoons fresh lemon juice
- 2 tablespoons light mayonnaise
- 1 tablespoon reduced-fat sour cream
- 1 tablespoon ketchup
- 1 tablespoon Dijon mustard
- 1/8 teaspoon ground red pepper
- Cakes:
- 1 cup yellow cornmeal
- 2 tablespoons all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1 1/4 cups low-fat buttermilk
- 1 tablespoon chopped fresh chives
- 1 large egg
- 1 cup fresh corn kernels (about 2 ears)
- 3/4 pound bay scallops, coarsely chopped
- cooking spray
Details
Preparation
Step 1
1. To prepare sauce, place first 8 ingredients in a food processor; process until smooth. Cover and chill until ready to serve.
2. To prepare cakes, combine cornmeal and next 6 ingredients (through 1/4 teaspoon red pepper) in a large bowl; add buttermilk, 1 tablespoon of chives, and egg, stirring with a whisk until blended. Fold in corn and scallops.
3. Heat a nonstick griddle or large nonstick skillet over medium-high heat. Coat pan with cooking spray. Spoon batter by heaping tablespoons onto hot pan. Turn johnnycakes over when edges begin to brown (about 2 minutes). Cook an additional 2 minutes or until lightly browned. Remove johnnycakes from pan; cover and keep warm (in a 225 oven). Repeat procedure with cooking spray and remaining batter. Serve warm with sauce. Yields approx. 24 johnnycakes
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