Fresh Corn and Scallop Johnnycakes with Green Onion Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. Ingredients:
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 |
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 |
Directions:
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. Repeat procedure with cooking spray and remaining batter. Serve warm with sauce.
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