grill them? pickle them? make them into pesto? help!
Can you make scallion confit as you do onion or shallot?
Brush with olive oil, salt and pepper and grill them (can also be done in a cast iron skillet)--delicious!
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...
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).
Mix with arugula and make a pesto!
I would make this pie using scallions instead of leeks, https://food52.com/recipes... and I would also use them as a pasta topping, maybe with some shrimp or lump crab meat.
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...
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
Pickle them! http://www.bonappetit.com...
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
Google scallion chimichurri - delicious.
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.
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.
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.
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?