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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

Description

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 Co

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