Corn and Scallop Johnny Cakes

1 cup cornmeal
2 tbsp. flour
1 tbsp. sugar
1 tsp. baking powder
½ tsp. baking soda
½ tsp salt
1¼ cups buttermilk
1 tbsp. chopped fresh chives
1 large egg
1 cup canned corn kernels
½ lb. bay scallops, coarsely chopped

Combine cornmeal and next 5 ingredients; add buttermilk, 1 tbsp of chives and
egg, stirring with whisk until blended. Fold in corn and scallops.

Heat skillet coated with cooking spray. Spoon batter by heaping spoonfuls onto
hot skillet. Turn the cakes over when edges begin to brown. Cook 2 minutes
more or until lightly browned. Remove cakes from skillet, cover and keep
warm. Repeat with remaining mixture with skillet being sprayed with
cooking spray each time.

To serve warm with Green Onion Sauce:

To prepare sauce, place in a blender as follows below:
½ cup sliced green onions
¼ cup loosely packed fresh parsley
2 tbsp. fresh lemon juice
2 tbsp. mayonnaise
1 tbsp. sour cream
1 tbsp. ketchup
1 tbsp. Dijon mustard

Process until smooth, and then ready to serve.