GRILLED SCALLIONS
This is an easy and kind of unusual accompaniment to grilled meat or fish. Adapted from the Fresh! A Greenmarket Cookbook.
Provided by Sharon123
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Herb Vinaigrette:.
- Place all ingredients except oils, in a jar and shake well. Add oils and shake again. Or, place in food processor and add oil slowly with motor running to make this creamy. Set aside.
- To grill scallions:.
- Trim both ends of scallions and leave whole. Brush liberally with vinaigrette.
- Place directly on grill and barbecue 5 minutes on each side or until slightly charred and crispy.
- Serve as a side dish. Enjoy!
Nutrition Facts : Calories 363.4, Fat 40.9, SaturatedFat 5.5, Sodium 1, Carbohydrate 0.4, Fiber 0.2, Sugar 0.1, Protein 0.2
PAN-GRILLED SCALLIONS WITH SEA SALT
Provided by Molly O'Neill
Categories dinner, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Bring a large saucepan half-full of well-salted water to a boil. Trim the scallions and cut off all but 2 inches of their dark green tops. Place them in the boiling water for 1 minute. Immediately drain the scallions and plunge them into a large bowl of ice water to stop the cooking and set their color. When cooled, drain again and dry between layers of paper towels.
- Place a medium skillet over medium-high heat. Add the butter and oil. When the butter has melted and the pan is very hot, add the scallions. Cook, tossing gently, until the scallions just begin to brown, about 1 minute. Immediately sprinkle them with sea salt and transfer to dinner plates or a small platter and serve.
Nutrition Facts : @context http, Calories 42, UnsaturatedFat 2 grams, Carbohydrate 3 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 113 milligrams, Sugar 1 gram, TransFat 0 grams
SUPER-SAUCE GRILLED SALMON WITH GRILLED SCALLIONS
Grilled salmon steaks are brushed with a super sauce ? made from ketchup, maple syrup, hot sauce, soy sauce, balsamic and garlic ? and served with grilled scallions.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare a grill or a grill pan and heat to medium-high heat.
- Make the super sauce: Stir together the ketchup, maple syrup, hot sauce, soy sauce and vinegar. Using a chef?s knife, mash the garlic to a paste with 1/4 teaspoon salt and stir into the sauce.
- Lightly sprinkle the salmon with salt and pepper. Brush half of the sauce on the salmon. Grill, flipping once and brushing the salmon with the remaining sauce, until grill marks appear and the fish is just cooked through, about 6 minutes.
- Toss the scallions with the oil, 1/4 teaspoon salt and a couple turns of pepper. Grill, flipping once, until charred and slightly wilted, 1 to 2 minutes.
- Serve the salmon with the scallions.
GRILLED SCALLIONS
Provided by Food Network Kitchen
Categories side-dish
Time 8m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Prepare an outdoor grill to medium high heat. Brush the scallions with olive oil. Lay the scallions on the grill until you see distinct grill marks, about 2 minutes. Turn the scallions over and cook about 1 minute more. Transfer to 2 plates and serve warm.
Nutrition Facts : Calories 160 calorie, Fat 14 grams, SaturatedFat 2 grams, Carbohydrate 9 grams, Fiber 3 grams
PAN-GRILLED SALMON ON TOAST WITH SCALLION MAYONNAISE
Pan-Grilled Salmon on Toast with Scallion Mayonnaise
Categories Fish Quick & Easy Lunch Mayonnaise Mint Salmon Spring Lettuce Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield 4 main-course servings
Number Of Ingredients 12
Steps:
- Heat grill pan over moderately high heat until hot but not smoking. Meanwhile, toss scallions with 2 teaspoons oil and season with salt and pepper. Pat salmon dry and coat with remaining 2 teaspoons oil and season with salt and pepper.
- Cook scallions in grill pan, turning occasionally, until soft and slightly charred, about 6 minutes, then transfer to a cutting board to cool.
- Add salmon to grill pan and cook, turning over once, until just cooked through, about 12 minutes total. Transfer with a metal spatula to a plate and cool slightly, then gently flake.
- While salmon is grilling, finely chop scallions and stir into mayonnaise with celery, lemon juice, and mint. Season with salt and pepper.
- Toast bread and spread lightly with some of scallion mayonnaise. Divide salmon among toasts and top with dollops of scallion mayonnaise and pieces of frisée.
QUICK PAN-SEARED SCALLOPS
Steps:
- Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes.
- Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more.
- Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 5.5 g, Cholesterol 51.3 mg, Fat 7.6 g, Fiber 0.1 g, Protein 21.5 g, SaturatedFat 0.9 g, Sodium 285.1 mg, Sugar 0.4 g
GRILLED SCALLOPS
Steps:
- Preheat an outdoor grill for medium heat and lightly oil grate.
- Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Remove from heat, and stir in lemon juice and salt. Place scallops in a large bowl, and toss with butter mixture. Let stand for about 2 minutes.
- Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per side.
- Return butter mixture to saucepan, and bring to a boil. Reduce heat to low, and keep warm while scallops cook. Toss with grilled scallops and serve.
Nutrition Facts : Calories 317.5 calories, Carbohydrate 6.2 g, Cholesterol 98.5 mg, Fat 23.9 g, Fiber 0.4 g, Protein 19.8 g, SaturatedFat 14.7 g, Sodium 349 mg, Sugar 1.2 g
SEA SCALLOPS SAUTEED WITH SCALLIONS
Make and share this Sea Scallops Sauteed With Scallions recipe from Food.com.
Provided by Oolala
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- On a plate, combine flour, salt, and pepper.
- Dredge scallops in the flour mixture.
- In a heavy skillet, heat the butter and oil and saute the scallops very quickly until golden brown, about 4 minutes.
- Remove scallops with slotted spoon and place on a warmed serving dish.
- Saute the scallions in the same pan over medium-high heat for 5 more minutes; they should not brown.
- Remove with a slotted spoon and sprinkle over the scallops; keep warm.
- Pour off excess oil from the pan and add the wine to deglaze the pan over the highest heat until the wine is reduced by half.
- Pour the sauce over the scallops and sprinkle with the herbs.
- Serve immediately with fresh lemon wedges.
GRILLED SCALLIONS WITH LEMON
Categories Side Quick & Easy Lemon Spring Summer Grill Grill/Barbecue Gourmet
Number Of Ingredients 7
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.
TAJíN GRILLED CHICKEN
Tajín is a Mexican seasoning made from dried, ground red chiles, sea salt and dehydrated lime juice. It is great sprinkled over fresh cut fruit like mango and pineapple, or rimmed on an ice cold margarita. But it is also an easy way to add chile and lime to your favorite grilled meats, rubs or sauces. In this dish, the lime in the Tajín balances out the sweetness from the agave syrup, while the red chiles complement the smoky flavor of the chipotles. Serve the chicken as is or on toasted hamburger buns with a schmear of mayonnaise, chopped grilled scallions, cilantro leaves and sliced pickled jalapeños. This Tajín sauce also would pair well with grilled bass, cod or salmon, or with shrimp skewers.
Provided by Rick A. Martinez
Categories dinner, weeknight, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prepare a grill for medium-high, direct heat; clean the grates well, then brush them with vegetable oil. Alternatively, heat a grill pan on medium-high and brush the pan with oil.
- Arrange the chicken on a sheet tray and generously season both sides with salt. Whisk together the agave syrup, orange juice, orange zest, chipotles, adobo, garlic, olive oil and Tajín in a medium bowl.
- Brush both sides of the chicken with the Tajín sauce. Grill the chicken, turning and basting often with the Tajín sauce, until cooked through, charred but brick red and glazed, 7 to 9 minutes. Grill the scallions, turning occasionally, until lightly charred on all sides, about 5 minutes.
- Serve the chicken with the grilled scallions, topped with cilantro.
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