Fresh Corn And Scallop Johnnycakes With Green Onion Sauce

• 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

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.

green onions, parsley, lemon juice, light mayonnaise, sour cream, ketchup, mustard, ground red pepper, yellow cornmeal, flour, sugar, baking powder, baking soda, salt, ground red pepper, lowfat buttermilk, fresh chives, egg, fresh corn kernels, bay scallops, cooking spray

Taken from www.myrecipes.com/recipe/fresh-corn-scallop-johnnycakes-with-green-onion-sauce (may not work)