Best Grilled Lime Scallions Recipes

Grilled Scallions Vinaigrette image

Provided by Ian Knauer

Yield Makes 4 (side dish) servings

Number Of Ingredients 6

3 bunches large scallions, trimmed
2 tablespoons extra-virgin olive oil, divided
1 tablespoon white-wine vinegar
1 teaspoon grainy mustard
1/4 teaspoon sugar
1 hard-boiled large egg, peeled and chopped

Steps:

Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
Toss scallions with 1 tablespoon oil and 1/4 teaspoon each of salt and pepper.
Grill scallions, covered, turning occasionally, until wilted and tender, 6 to 8 minutes.
Whisk together remaining tablespoon oil, vinegar, mustard, and sugar in a large bowl.
Toss scallions with vinaigrette and season with salt and pepper. Serve warm or at room temperature, topped with egg.

Grilled Scallion Skewers image

Provided by Ellie Krieger

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 2

20 scallions
2 teaspoons olive oil

Steps:

Preheat the grill or a grill pan.
Cut the roots and tops off of the scallions so you have the bulb plus 1-inch of the green left. Reserve the scallion tops for future use.
Make a few slices into the green part of the scallion so it sprays out a little. Thread the scallions onto the skewers, brush with oil, and grill over a medium heat for about 10 minutes, turning once or twice.

Nutrition Facts : Calories 45 calorie, Cholesterol 0 milligrams, Sodium 12 milligrams, Carbohydrate 6 grams, Fiber 2 grams, Protein 1 grams

Grilled Scallions with Lemon image

Number Of Ingredients 7

12 large scallions (10 ounces total), trimmed, leaving most of greens attached
1/2 teaspoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 lemon
Special Equipment
2 (8-inch) wooden skewers, soaked in water for 30 minutes

Steps:

Toss scallions with oil, salt, and pepper in a large bowl. Line up scallions side by side on a work surface and thread skewers, 1 at a time, crosswise through all scallions to form a solid rectangle. (Skewers should be inserted about 2 inches from each end.) Grill on lightly oiled grill rack, uncovered, turning over once or twice, until softened and charred in patches, 4 to 5 minutes total. Transfer scallions to a platter and squeeze lemon evenly over them, then remove skewers.

Grilled Scallops with Nori, Ginger, and Lime image

Provided by Andy Baraghani

Yield 4 servings

Number Of Ingredients 13

1/3 cup mayonnaise
2 tsp. fresh lime juice
Kosher salt
1 toasted nori sheet
1 tsp. ground coriander
1/2 tsp. ground ginger
2 Tbsp. vegetable oil, plus more for grill
12 large dry sea scallops, side muscles removed, patted dry
1/2 lime
3 scallions, dark green parts only, very thinly sliced
1 tsp. Aleppo-style or other mild red pepper flakes or gochugaru (coarse Korean red pepper powder)
Special Equipment:
A spice mill; eight 8" wooden skewers, soaked at least 1 hour

Steps:

Prepare a grill for medium-high heat. Mix mayonnaise, lime juice, a pinch of salt, and 1 Tbsp. water in a small bowl; set lime mayo aside.
Finely grind nori in spice mill. Transfer half to a small bowl; set aside for serving. Transfer remaining nori to a large bowl and mix in coriander, ginger, and 2 Tbsp. oil. Add scallops and toss to coat.
Thread 3 scallops onto 2 skewers. (This will keep scallops in place and make them easy to turn. You can also use this method for shrimp and small peppers like shishito and Padrón.) Repeat with remaining scallops and skewers. Season both sides with salt.
Clean and oil grate, then immediately place scallops on the outside edge of the grill so that the skewers are hanging off the side. Grill, turning scallops with handles of skewers, until grill marks appear and scallops are just cooked through, about 3 minutes per side, depending on their size.
Spread lime mayo on a platter and place skewers with scallops on top. Finely grate zest from lime half over, then squeeze juice over. Top with scallions and sprinkle with Aleppo-style pepper and reserved nori.