Fresh Corn and Scallop Johnnycakes with Green Onion Sauce
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.
Recipe by Cooking Light June 2005
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Credit:
Becky Luigart-Stayner
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
189 calories; calories from fat 15%; fat 3.2g; saturated fat 0.8g; mono fat 1.3g; poly fat 0.4g; protein 11.7g; carbohydrates 27.8g; fiber 1.5g; cholesterol 44mg; iron 1.2mg; sodium 509mg; calcium 101mg.