Fresh Corn and Scallop Johnnycakes with Green Onion Sauce

Becky Luigart-Stayner

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.

Yield: 8 servings (serving size: 3 johnnycakes and 1 tablespoon sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 189
  • Calories from fat: 15%
  • Fat: 3.2g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 11.7g
  • Carbohydrate: 27.8g
  • Fiber: 1.5g
  • Cholesterol: 44mg
  • Iron: 1.2mg
  • Sodium: 509mg
  • Calcium: 101mg

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

  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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