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

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