Monday was the 5th anniversary of my first date with Mr. Hillman’s Helpings. I planned a feast! I always like to try something new for special occasions so I made the following recipe for an appetizer. (I cut it in half because it was just the two of us)

Fresh Corn and Scallop Johnnycakes with Green Onion 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

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

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. Stir 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.


Then I served a mized green salad with croutons, shaved parmesan chese and a champagne vinegrette.

Champagne Vinegrette

Add to a cruet:
1/8 cup champagne vinegar
1/8 cup freshly chopped basil
1 tbs. finely chopped shallot
1 tbs. dijon mustard
ground black pepper

Shake well!

Add 1.4 cup extra virgin olive oil

Shake well!



For dessert I made a super simple chocolate fondue that I served with bite sized pieces of pound cake, strawberries, bananas and marshmallows.

Chocolate Fondue

Put 1/2 cup heavy cream in a saucepan and heat until there are little bubbles on the edges. Add 3/4-1 cup semi-sewwt chocolate chips, a dash of salt and a glug (technical, huh?) of brandy and stir until the chocolate has melted. Pour into a bowl and eat!


To see what I made for the entree, check back tomorrow…