I recently ended up with a shit load of scallions. What can I do with them?
I fry them into a small, crispy frittata with spinach and half an egg, so it's mostly green. Top it with smoked salmon, a poached egg and hollandaise made with olive oil. Sometimes I add parsley to the poached egg and mint to the frittata.
Scrambled eggs with scallion
Fried rice or noodles
Lots of Asian dishes as has been stated before.
Also you can combine or substitute them for onions in lots of recipes. It will taste different but it's usually still very tasty.
>I recently ended up with a shit load of scallions. What can I do with them?
scallion kim chee!
I bought a jar of this at an Asian market in Hollywood FL once, locally made, and nomnom'd on that stuff for a couple of months with joy.
Scallion pancakes are delicious (and easy enough to freeze for later).
Big batch of baked potato soup will absorb about 40 of them, as delicious as leeks. I like them blended with sour cream or cottage cheese, as a baked potato topping, or a dip.
Scallions are the fruit of the earth. You can barbecue them, boil them, bake them, sautee them. There's scallion kebabs, scallion creole, scallion gumbo, pan fried, deep fried, stir fried, pineapple scallions, lemon scallions, coconut scallions, pepper scallions, scallion soup, scallion stew, scallion salad, scallions and potatoes, scallion burger, scallion sandwich. That's about it.
>He doesnt know some things have more than one name.
look everyone, an idiot.
to be honest those are extremely versatile.
one of my favourites is a bruschetta with diced toamto,mozzarella and scallions.
also pretty "broth-like soup" can use those but just add them last.
Put the bottoms in a glass jar with a little by the window to have an endless supply.
>by the window
I told an old chef about this and he tried it in the restaurant kitchen, which was basically a basement with no windows.
We filled up an entire hotel pan with scallion bottoms and got two solid batches from it, entirely without sunlight.
This was taken just last week, and those scallions were outside and had been snowed over.
Basically cut them up and use them as a garnish. If I don't have a knife and cutting board out I'll just use a pair of scissors to cut them onto my food.
I can't think of a single meal I've had in the past two weeks that scallions wouldn't have been good on.