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The Underappreciated Scallion

July 16, 2011

Scallion, green onion, spring onion, green shallot… whatever you call it, the humble scallion gets short shrift in most kitchens.  Sure, it’s a wonderful, fresh-sharp garnish to soups, noodle dishes, and salads.  It plays a welcome,  supportive role in some sushi maki.  It also ups the zing in dips and spreads.  Rarely, however, does the scallion get to play a more central role.  And it should!  Pan-roasted, broiled, or grilled with a light coating of olive oil and a sprinkling of salt, the scallion’s bite mellows into a mild, sweet, bright flavor worthy of being a side dish all on its own. Try it and see!

Lightly Charred Scallions

1 bunch scallions

olive oil

pinch of salt

Optional: drizzle of salad dressing (I used Ranch) or fresh lemon juice

Cut off the scallions’ root tips, then slice scallions into chunks about 4 inches long.  Rub or toss the scallions with olive oil until lightly coated.  Sprinkle with a pinch of salt.  Place under the broiler or on the grill, watching carefully and turning until lightly browned on all sides.  Alternatively, roast in a frying pan over high heat, turning until browned on all sides.  This should take just 3-4 minutes, no matter which cooking method you use.  Serve plain, with a drizzle of dressing, or a spritz of fresh lemon juice.

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