Tuesday, May 24, 2011

Grilled Scallions with Lemon

Thank you to Teresa, a CSA shareholder from Philadelphia, for sharing this scallion recipe with us, which comes from a 2003 edition of Gourmet. Teresa writes, "Even without lemon, they were awesome and a great way to savor the scallions that are so plentiful this time of year."

Grilled Scallions with Lemon
12 large scallions (10 ounces total), trimmed, leaving most of greens attached
½ teaspoon olive oil
¼ teaspoon salt
⅛ teaspoon black pepper
½ lemon

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.

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