Best Scallion Oil Recipes

NOODLE SALAD WITH CHICKEN AND CHILE-SCALLION OIL

Steps:

• For chile-scallion oil:
• Cook all ingredients in a small saucepan over medium heat, swirling pan occasionally, until scallions and garlic are just golden brown, about 3 minutes. Let cool; transfer oil to a jar.
• DO AHEAD: Chile oil can be made 4 days ahead. Cover and chill.
• For noodles and assembly:
• Cook noodles in a large pot of boiling water according to package directions; drain. Rinse noodles under cold water, then shake off as much water as possible.
• Whisk soy sauce, vinegar, sugar, and oil in a medium bowl until sugar dissolves. Add noodles, chicken, and scallions; toss to coat. Toss with cucumber, radishes, and cilantro and drizzle with chile oil just before serving.
• DO AHEAD: Noodles can be cooked the night before. Toss with 1 teaspoon oil; cover and chill. Store noodles with chicken; store vegetables and dressing separately.

STEAMED FISH FILLETS WITH SCALLION-GINGER OIL

Steps:

• Arrange the fillets in one layer in a microwave-safe baking dish, season them with salt and pepper, and cover the dish tightly with microwave-safe plastic wrap. Microwave the fish at high power (100%) for 3 minutes, or until it is opaque and just cooked through, remove the plastic wrap carefully, and pour off the liquid in the dish. Keep the fish warm, covered loosely.
• In a microwave-safe glass measure combine the vegetable oil, the gingerroot, and scallion and microwave the mixture at high power (100%) for 1 minute. Add the sesame oil, let the mixture cool slightly, and pour it over fish. Serve the fish sprinkled with soy sauce and the vinegar.

COLD POACHED CHICKEN WITH GINGER SCALLION OIL

Steps:

• Poached chicken:
• In a 1 1/2-quart saucepan bring water to a boil with gingerroot; Scotch or Sherry, and salt to taste. Add chicken and simmer, covered, 12 minutes, or until just cooked through. Transfer chicken with tongs to a bowl and chill, covered, 20 minutes.
• Make ginger scallion oil while chicken is cooling:
• In a small bowl stir together ginger scallion oil ingredients.
• Halve chicken lengthwise and cut across grain into thin slices. Stir oil and spoon over chicken.

TEA-SOAKED DRUNKEN CHICKEN WITH CILANTRO-SCALLION OIL

Steps:

• In a medium saucepan, combine rice and 2 1/4 cups water and bring to a boil. Cover and simmer gently over low heat until all of the liquid is absorbed, 20 minutes. Turn off the heat and let stand covered for 10 minutes. Fluff with a fork.
• As rice cooks, combine wine, tea bags, salt, sugar, ginger, peppercorns and 2 cups of water in another medium saucepan, and mix well. Add chicken (make sure it is completely submerged) and bring to a boil. Cover, turn off the heat and let stand until cooked through, about 15 minutes (poaching time may vary by a few minutes if chicken breast is smaller or larger than 1/2 pound). Transfer chicken to a cutting board and let rest for at least 5 minutes. Discard the poaching liquid.
• Meanwhile, in a small bowl, combine cilantro, scallions, oil and lime juice and season with salt and pepper. Mix well.
• Slice chicken and serve with brown rice and cilantro-scallion oil.

POACHED-CHICKEN CUPS WITH GINGER-SCALLION OIL

Steps:

• Combine chicken, 4 cups water, 2 tablespoons salt, 1 tablespoon ginger, scallion tops, and chopped carrot in a medium saucepan (if chicken is not entirely covered, add more water). Bring to a boil, then reduce heat and partially cover; simmer until a thermometer inserted in thickest parts of chicken (without touching bones) reaches 165 degrees, 15 to 20 minutes. Remove chicken; let cool slightly. Remove meat from bones; shred into large pieces (discard skin and bones).
• Meanwhile, combine sliced scallions, remaining 3 tablespoons ginger, and oil in a bowl. Season with salt and pepper. Toss half of scallion sauce with chicken; season with salt and pepper. Toss carrot ribbons with vinegar. Just before serving, place chicken in lettuce cups; top with peanuts, cilantro, carrots, and remainingscallion sauce.

GREEN ONION (SCALLION) AND GINGER OIL SAUCE

Steps:

• Finely mince ginger, place in a bowl (bowl must be able to withstand hot oil).
• Finely chop green onion, place on top of ginger in the bowl.
• Spread salt on small saute pan to form a bed.
• Sprinkle five spice powder evenly on top of salt.
• Heat saute pan on medium-high heat until five spice powder turns slightly darker.
• Use wooden chopstick to mix salt and five spice together, keep stirring until the spices become fragrant (but not dark brown or black), remove from heat and cool to room temperature.
• Pour cooled spice salt into the bowl of ginger and green onion.
• Heat oil on high heat. The moment it starts to smoke, immediately remove from heat and pour onto the green onion and ginger, mix well.
• Serve sauce over poultry, meat or fish entree.

FETA AND SCALLION DIP WITH OLIVE OIL AND LEMON (BOBBY FLAY)

Steps:

• Combine the chopped scallions, oil, lemon zest and lemon juice in a food processor and process until smooth. (If you don't have a food processor, you can use an electric mixer or a wooden spoon instead, but the dip will not be as smooth). Add the feta and process until smooth.
• Scrape the mixture into a serving bowl. (The dip can be made up to this point a few hours in advance, covered and kept refrigerated). Bring to cool room temperature before serving).
• When ready to serve, season to taste with salt and pepper and garnish with the sliced scallion.
• Heat your grill to high.
• Brush the pitas with a little oil and sprinkle with salt and pepper. Grill the pitas for 1 minute on each side, until lightly browned. Remove from the grill and cut each pita into 8 wedges for serving. Serve warm with the dip.

CHINESE CHILE-SCALLION OIL

Steps:

• In a large pot fitted with a deep-frying thermometer, combine the red pepper flakes, garlic, scallions, ginger, and the oils. Over medium-low heat, bring to a bubbly 225 to 250 degrees, stirring occasionally. Simmer 15 minutes, making sure the temperature does not rise above 250 degrees. Let cool. Scrape the oil and solids into a glass or plastic container and store tightly covered at room temperature.

GRILLED SHELLFISH AND POTATO SALAD WITH AVOCADO SALSA, SCALLION OIL, AND PLUM COULIS

Steps:

• Chop enough scallions (including greens) to measure about 1 1/4 cups and in a blender purée with oil and salt and pepper to taste until smooth. Pour purée through a fine sieve into a bowl, pressing hard on solids. Discard solids. Scallion oil may be made 1 day ahead and chilled, covered. Bring oil to room temperature before using.
• In a large saucepan cover potatoes with salted cold water by 1 inch and simmer until just tender, about 7 minutes. In a colander drain potatoes and rinse under cold water to stop cooking. Pat potatoes dry. Potatoes may be prepared up to this point 1 day ahead and chilled, covered. Halve potatoes lengthwise. In a bowl toss potatoes with 1 tablespoon olive oil and season with salt and pepper.
• Peel and devein shrimp. Remove tough muscle from side of each scallop if necessary. Pat shellfish dry and in a bowl toss with remaining 2 tablespoons olive oil and salt and pepper to taste.
• Prepare grill.
• Grill potatoes, cut sides down, on an oiled rack set 5 to 6 inches over glowing coals 1 to 2 minutes on each side, or until lightly charred. Grill shrimp and scallops 2 minutes on each side, or until just cooked through and golden brown. (Alternatively, sauté potatoes and shellfish in a lightly oiled non-stick skillet in batches over moderately high heat.)
• Spoon salsa onto centers of 6 plates and mound mesclun on top. Arrange shellfish and potatoes around salsa and greens (see photograph, page 72). Drizzle shellfish and potatoes with some scallion oil and drizzle greens with some coulis. Serve remaining scallion oil and coulis on the side.

SCALLION OIL

Steps:

• Wash and trim scallions. Bring large pot of water to a boil. Have a large bowl of ice water nearby. When water boils, add salt, when it comes back to the boil, drop in half of the scallions and blanch for 10 seconds. Remove scallions from water with tongs and drop in ice bath. Plunge remaining scallions for 10 seconds and drop into ice water. When scallions are thoroughly chilled, drain them and squeeze dry. Roughly chop the blanched scallions. Place scallions in blender. Add 1/4 cup oil. Puree scallions, stopping frequently to scrape down sides of blender, until coarsely pureed. Add rest of oil and whirl until well blended. Pour mixture through a coarse sieve into a bowl, then pass again through a fine sieve. Use as garnish. Will hold 2 to 3 days.
• Make sure to choose very fresh, very green scallions for the best flavor and color.

BROILED TERIYAKI TOFU WITH BITTER GREENS, CHILI, AND SCALLION OIL

Steps:

• Heat the broiler and place a rack as close as possible to the flame. Put the tofu pieces on a plate and rub with all over with the teriyaki sauce.
• Add the vegetable oil, one of the pieces of ginger, half the scallions and the garlic cloves to a small saucepan. Heat to a lively simmer, then turn off the heat and allow the oil to steep for 15 minutes.
• Bring a large pot of salted water to boil. Add 2 tablespoons salt, then add the broccoli, blanch for 2 minutes, then drain well and shock under cold running water to stop the cooking. Chop into 1-inch lengths and set aside.
• Heat the chicken stock in a small saucepan over medium heat-add the remaining piece of ginger, the soy sauce and half the sesame oil, and simmer on very low heat.
• Place the tofu pieces in an ovenproof skillet or on a baking sheet and broil, turning once, until beginning to caramelize all over, about 4 minutes per side.
• While the tofu is broiling, pick the piece of ginger out of the scallion oil and discard. Heat ½ of the scallion oil in a large saucepan over high heat. Add the chopped broccoli, the red pepper, the onion and the remaining sesame oil and sauté until warmed through.
• To serve, place a mound of the broccoli in the center of a bowl. Place a piece of broiled tofu over the greens. Ladle some chicken stock around the greens, then add a few spoonfuls of the scallion oil. Repeat with a second bowl, top both bowls with the remaining scallions, and serve.

SCALLION-OIL NOODLES

Steps:

• Cut scallions crosswise into thirds, separating dark green parts from white and pale green parts. Slice lengthwise into very thin strips, keeping dark green and white parts separate.
• Pour oil into a cold large wok or high-sided skillet. Add white parts of scallions to oil and set over medium-low. Cook until oil starts to bubble, about 5 minutes. Add dark green parts of scallions and stir to combine. Cook, stirring occasionally, until scallions are crisped and deep golden brown, 20-30 minutes. Do not rush this; slow, gradual browning as the liquid in the scallions evaporates will yield the best flavor.
• Using a spider or slotted spoon, transfer scallions to paper towels to drain. Let scallions and oil cool. Pour oil through a fine-mesh sieve into an airtight container; discard solids. Cover and chill scallion oil until ready to use.
• Cook noodles in a large pot of boiling water according to manufacturer's directions, adding 1 Tbsp. reserved scallion oil to the cooking water when you add the noodles. Drain noodles, reserving ½ cup cooking liquid, and return to pot. Add ½ cup scallion oil and toss to coat. Add soy paste and toss to combine. Add soy sauce and toss again, adding cooking liquid as needed to loosen sauce.
• Transfer noodles to a bowl or platter and top with three-fourths of crispy scallions. Serve with remaining scallions in a small bowl alongside.
• Do Ahead: Scallions can be fried 1 day ahead. Keep scallion oil chilled; store scallions between layers of paper towels in an airtight container at room temperature.

TOFU AND RICE WITH SCALLION OIL

Steps:

• Cut the tofu block crosswise into 6 equal segments, then cut the segments into 3 equal pieces to make 18 pieces. Press the tofu pieces between paper towels to dry them. Set aside.
• Add the scallions, fish sauce and sugar to a medium heatproof bowl and place the bowl next to the stove. Place a wire rack in a baking pan or sheet and place next to the stove as well.
• Add 2 1/2 inches of oil to a medium heavy-bottomed saucepan or high-walled cast-iron skillet set over medium-high heat. When the oil reaches 190 degrees F (see Cook's Note), ladle out 1/2 cup of oil and slowly pour over the scallion mixture; it should sizzle. Set aside the scallion oil while you fry the tofu.
• Heat the remaining oil in the saucepan to 375 degrees F. Add the tofu and fry until golden, 8 to 10 minutes. Transfer the tofu to the wire rack-lined baking pan to drain.
• Divide the tofu among 2 to 3 bowls of rice. Stir the scallion oil to incorporate the oil with the scallions, then ladle generous spoonfuls over the tofu.

TEA-SOAKED DRUNKEN CHICKEN WITH CILANTRO-SCALLION OIL

Steps:

• In a medium saucepan, combine rice and 2 1/4 cups water and bring to a boil. Cover and simmer gently over low heat until all of the liquid is absorbed, 20 minutes. Turn off the heat and let stand covered for 10 minutes. Fluff with a fork.
• As rice cooks, combine wine, tea bags, salt, sugar, ginger, peppercorns and 2 cups of water in another medium saucepan, and mix well. Add chicken (make sure it is completely submerged) and bring to a boil. Cover, turn off the heat and let stand until cooked through, about 15 minutes (poaching time may vary by a few minutes if chicken breast is smaller or larger than 1/2 pound). Transfer chicken to a cutting board and let rest for at least 5 minutes. Discard the poaching liquid.
• Meanwhile, in a small bowl, combine cilantro, scallions, oil and lime juice and season with salt and pepper. Mix well.
• Slice chicken and serve with brown rice and cilantro-scallion oil.

BROILED STRIPED BASS WITH GINGER-SCALLION OIL

Steps:

• In a bowl, combine the scallions, ginger, garlic and red pepper. In a saucepan, heat the oil until shimmering. Pour the hot oil over the scallion mixture and stir in the lemon juice, soy sauce and salt. Preheat the broiler. Brush the fillets on both sides with some of the scallion oil. Arrange on a broiler pan skinned side down; broil until just cooked through, about 5 minutes. Transfer the fillets to plates; spoon some scallion oil on top. Serve with the Stir-Fried Asparagus.

ROASTED CHICKEN WITH FRIED RICE STUFFING AND SCALLION OIL

Steps:

• Pre-heat oven to 550 degrees. Rub chicken with oil, then salt and pepper. Place chicken, breast side up, in the oven and cook for about 25 minutes or until golden brown. May have to rotate the chicken for even coloring. As chicken is cooking, in a saute pan, add a little oil and quickly brown the garlic, ginger, scallions and jalapeno. Add mixture to cooled rice. Rice should end up a bit sticky. Check for seasoning. When chicken is fully browned, stuff with rice and turn the oven down to 300 degrees. Cover with foil to prevent burning. Chicken will take another 45 to 55 minutes. Chicken is done when one can move the wing back and forth with great ease. Allow chicken to rest for 10 minutes before serving.
• In a pot of boiling, well salted water, blanch scallion and spinach for 30 seconds and shock in ice bath. Squeeze out water and place in blender cup with salt and sugar. With blender on high speed, add canola oil in a steady stream. Blend for 5 minutes until cup gets slightly warm. This oil may be done a day in advance and will keep in the refrigerator for at least 1 week.

SCALLION OIL

Steps:

• Heat a wok over medium heat. Add oil, and then scallions. Cook, stirring occasionally, until scallions turn golden brown, about 20 minutes. Turn off heat, and let cool in wok. Strain through a fine mesh sieve into a bowl, and let stand until room temperature. Pour into a glass jar, and refrigerate until ready to use. Will keep, at room temperature for up to 1 week, refrigerated for up to 6 months.

BROCCOLINI WITH SIZZLING GINGER-SCALLION OIL

Steps:

• Bring large, deep skillet of water to boil over high heat. Season with salt and coins of ginger. Pour soy sauce into a measuring cup and set aside.
• Blanch broccolini in the skillet until just tender, a few minutes. Remove to a large platter, draining as much water as possible (reserve the water).
• Meanwhile, heat oil in a small saucepan over high heat.
• Place julienned ginger, scallions and chiles over broccolini.
• Test if oil is hot enough by dropping one piece of ginger into the saucepan. If it sizzles with vigor, then it's hot enough! Carefully pour hot oil over the broccolini and aromatics.
• Quickly dilute soy sauce with 1/4 cup hot water from the skillet. Stir together, then pour around the broccolini and serve!

NOODLE SALAD WITH CHICKEN AND CHILE-SCALLION OIL

Steps:

• CHILE-SCALLION OIL Cook all ingredients in a small saucepan over medium heat, swirling pan occasionally, until scallions and garlic are just golden brown, about 3 minutes. Let cool; transfer oil to a jar. DO AHEAD: Chile oil can be made 4 days ahead. Cover and chill. NOODLES AND ASSEMBLY Cook noodles in a large pot of boiling water according to package directions; drain. Rinse noodles under cold water, then shake off as much water as possible. Whisk soy sauce, vinegar, sugar, and oil in a medium bowl until sugar dissolves. Add noodles, chicken, and scallions; toss to coat. Toss with cucumber, radishes, and cilantro and drizzle with chile oil just before serving. DO AHEAD: Noodles can be cooked the night before. Toss with 1 tsp. oil; cover and chill. Store noodles with chicken; store vegetables and dressing separately.

SCALLION-INFUSED OIL

Steps:

• In a small saucepan over medium-low heat, simmer scallions and vegetable oil gently for 10 minutes. Store at room temperature for three days or refrigerate for up to a week. Return to room temperature before serving.