a friend gave me about two pounds of scallions. what should i do with them all?

grill them? pickle them? make them into pesto? help!

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16 Comments

Nancy June 24, 2016
Too late now, as they're probably all used up.
But for futures, I wonder how they would do as battered & fried garnishes for burgers or steak?
 
sara D. June 23, 2016
scallion kimchee
 
Asha L. May 26, 2016
Grill them all! Enjoy them hot with Romesco sauce (like others have suggested). Then purée the leftovers and mix into softened butter for a smoky, oniony compound butter. Dollop the flavored butter on grilled steaks, stuff under the skin of a chicken before roasting, slather over baked potatoes, spread on bread...well, you get the picture.
 
amysarah May 26, 2016
Highly suggest serving them grilled (with just olive oil and s&p) with Romesco sauce. Traditional Spanish pairing, really delicious. And make extra Romesco because it's addictive on pretty much anything grilled.
 
Uncle J. May 26, 2016
Saute thinly sliced pork with sliced mushrooms and scallions - whites cut into 1 inch pieces, greens in 2 inches. More scallions the better, you can use a ton. Finish with capers and a pat of butter. Yumm!
Loosely based on Marcella Hazan pork and cippolini recipe.
 
sexyLAMBCHOPx May 26, 2016
Google scallion chimichurri - delicious.
 
QueenSashy May 26, 2016
I used different spring onions for this burek, but it works great with just scallions. You'll pretty much use them all. http://www.threelittlehalves.com/2016/05/springmedleyburek.html
 
LouLou May 26, 2016
Pickle them! http://www.bonappetit.com/recipe/pickled-scallions
 
HalfPint May 26, 2016
Recommend making Korean scallion pancakes, Pajeon. Savory cakes that you dip into a chili sesame soy sauce. And you can make it gluten free using rice flour. Here's a good recipe: http://www.maangchi.com/recipe/pajeon
 
Sean R. May 26, 2016
Ottolenghi's "Plenty More" has a veggie-tastic recipe for green onion soup (p. 87)! It calls for green onions (2 lb.), garlic, peas, zucchini, veggie stock, parsley, and mint, topped with kashk and lemon zest.

I'll second Michelle's recommendation of ginger scallion sauce! I like Francis Lam's choice to use the food processor, esp. if you have oodles of scallions. http://www.splendidtable.org/recipes/francis-lam-s-ginger-scallion-sauce
 
ChefJune May 26, 2016
I would make this pie using scallions instead of leeks, https://food52.com/recipes/14556-leek-and-bacon-pie; and I would also use them as a pasta topping, maybe with some shrimp or lump crab meat.
 
Jackson F. May 26, 2016
Mix with arugula and make a pesto!
 
702551 May 26, 2016
I would grill most of them, leave uncooked whatever quantity I would normally use fresh in a week.

Grilled, they will last at least a week in the fridge. They can be frozen although you may wish to portion these out for individual uses (soups, salsas, whatever).

Pickling is always an option, they are also often a component of kimchi.

Scallion confit is an option, but I really like grilling them because they grill quickly as compared to onions.

Of course, if you grill them, you are open to grill them in different styles. My go-to is just some olive oil, salt & pepper (maybe a squeeze of lemon juice), but conceivably you could do some sort of Asian-style sauce (soy sauce based) or with some sort of hot sauce (Mexican hot sauce, Tabasco, Sriracha, whatever).
 
Michele May 26, 2016
OMG! The Momofuku ginger scallion sauce!!! A secret addiction and it goes with so many things besides noodles....eggs, veggies, meat, seafood, potatoes, salad dressing. Easy and so delicious. http://www.saveur.com/article/Recipes/Ginger-Scallion-Noodles
 
missmertz May 26, 2016
Brush with olive oil, salt and pepper and grill them (can also be done in a cast iron skillet)--delicious!
 
Ali S. May 26, 2016
Can you make scallion confit as you do onion or shallot?
 
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