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.
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
How to Make It
To prepare sauce, place first 8 ingredients in a food processor; process until smooth. Cover and chill until ready to serve.
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.
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.