All About Scallions

Here are a handful of great ways to prepare and enjoy scallions.

Raw Scallions

Scallions play a key role in the Persian appetizer sabzi khordan, a platter of fresh herbs, scallions, cheese, walnuts, and radishes. Wrapping a little of everything in fresh bread creates the perfect bite to start a shared meal. Raw scallions also pair beautifully with grilled meats, offering a refreshing, crunchy bite between savory flavors. Simple, yet incredibly satisfying.

Charred Scallions

Charring scallions makes them tender, sweet, and adds a hint of smoky flavor. Wash and pat them dry, then trim the roots if desired. Heat a cast iron pan over medium-high heat and char the scallions on both sides—no oil needed. Alternatively, you can grill them. Once charred, transfer to a platter, cover (if the stems are thick) to steam and soften, and peel off some of the charred layers if preferred. Drizzle with olive oil and sea salt, and serve as a side dish, on a chèvre tartine, with mozzarella or burrata, or in a salad with arugula, parmesan, and pine nuts.

Green Scallion Oil

Add a flavorful kick to vinaigrettes, soups, or sauces. Slice off the white parts of the scallions and cut the remaining green stalks into 3-inch pieces. Heat the scallions and oil in a small saucepan over medium heat until the mixture begins to sizzle. If using a thermometer, bring the oil to 180°F and cook for 2-3 minutes. Turn off the heat and transfer the oil and scallions to a high-speed blender or food processor. Blend on high for 5 minutes while still hot.
Set up a bowl of ice with a sieve lined with cheesecloth or a coffee filter on top. Pour the oil mixture through the sieve into the bowl. Store the oil in an airtight container. It keeps in the fridge for 1-2 weeks.

Ginger & Scallion Relish

A staple in Asian cooking, ginger-scallion relish is a fantastic condiment that adds flavor to dishes like steamed or grilled fish, stir-fries, broths, or soups. You can also mix it with cooked chicken, soy sauce, and fresh herbs for a flavorful chicken salad. To make it, heat 1/2 cup of oil in a pan over medium heat and add 1/2 cup of grated ginger. Sweat the ginger until soft, being careful not to let it color. Add 1 lb (about 4 cups) of finely chopped scallions, mix well, and remove from heat. The residual heat will cook the scallions. Stir in 1/2 tsp of salt, then transfer to an airtight container and let it cool completely. Store in the fridge for up to 1-2 weeks.

Scallion Salsa

Use this as a dip, with grilled meat or fish, or as a condiment for wraps or tacos. Char 2 bunches of scallions using the same method from above. Once grilled, chop them into 2" pieces, reserving ¼ cup. In a blender, combine the scallions with ½ cup cilantro, juice of 1 grilled lime, 1 grilled jalapeño or serrano (seeds and stems removed), 1 minced garlic clove, and ½ tsp kosher salt. With the blender running, drizzle in ½ cup extra virgin olive oil until smooth. Taste and adjust seasoning, then transfer to a bowl. For a chunkier sauce, chop the ingredients instead of blending.

Scallion Waffles or Pancakes

Add finely chopped scallions to your waffle or pancake batter for a savory twist. For savory scallion waffles, whisk together 1 ½ cups flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt. In a separate bowl, mix 1 egg, 1 cup buttermilk, and 2 Tbsp melted butter. Combine the wet and dry ingredients, then fold in ½ cup chopped scallions. Cook on a preheated waffle iron until golden. For pancakes, whisk 1 cup flour, 1 tsp baking powder, and ¼ tsp salt. In another bowl, mix 1 egg, ¾ cup milk, and 1 Tbsp melted butter. Combine, fold in ½ cup chopped scallions, and cook on medium heat until golden on both sides. Serve with maple syrup or alongside grilled meats for a savory breakfast or side.

Bon appétit.

Forough & Le Bon Nosh Team