Fresh Corn and Scallop Johnnycakes with Green Onion Sauce

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.8 pound bay scallops coarsely chopped
• 1 tablespoon dijon mustard 
• 1 large eggs 
• 2 tablespoons flour all-purpose
• 1 tablespoon chives fresh chopped
• 1 cup ears corn fresh ( 2 ears)
• 0.3 cup parsley fresh loosely packed
• 0.5 cup spring onion thinly sliced
• 0.1 teaspoon ground pepper red
• 0.3 teaspoon ground pepper red
• 1 tablespoon catsup 
• 2 tablespoons juice of lemon fresh
• 2 tablespoons mayonnaise light
• 1.3 cups buttermilk low-fat
• 1 tablespoon cream sour reduced-fat
• 0.5 teaspoon salt 
• 1 tablespoon sugar 
• 1 cup cornmeal yellow

Equipment

• food processor
• bowl
• frying pan
• whisk

Directions

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.
4. Remove johnnycakes from pan; cover and keep warm. Repeat procedure with cooking spray and remaining batter.
5. Serve warm with sauce.