Grilled Scallions
By Mark HuxsollPublished on July 4, 2023
Time
30 minutes, plus 25 minutes resting
Yield
Serves 4
Ingredients
Before You Begin
Use the thickest scallions available, with bulbs that are at least ½ inch thick. Thicker scallions will get charred but not ashy on the outside, and after steaming in parchment, they will become tender and sweet on the inside. We like to serve these with our Traditional Romesco.
Instructions
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave all burners on high.
- Toss scallions with oil and salt in large bowl. Clean and oil cooking grate. Arrange scallions on grill, perpendicular to grate. Cook (covered if using gas) until lightly charred on both sides, 2 to 3 minutes per side.
- Place 16 by 12-inch sheet of parchment paper on counter with long side parallel to edge of counter. Transfer scallions to center of parchment, parallel to edge of counter.
- Fold sides of parchment inward over scallions. Fold bottom half of parchment upward over scallions, then roll parchment tightly around scallions. Wrap parchment packet tightly in aluminum foil and let rest until scallions are softened, about 25 minutes. Serve.
Time
30 minutes, plus 25 minutes restingYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
We grilled scallions to mimic the calçots of Catalonia, long, tender spring onions that are charred over open fires and wrapped in newspapers to steam. For this recipe, we used a household grill and the thickest scallions (those with ½-inch-thick bulbs) that we could find at our local grocery store. Rather than steaming in newspapers, we opted to wrap the scallions in parchment paper and aluminum foil to steam them until tender. Though we developed this recipe to accompany and dip in our recipe for Romesco, these scallions are also delicious on their own.
Before You Begin
Use the thickest scallions available, with bulbs that are at least ½ inch thick. Thicker scallions will get charred but not ashy on the outside, and after steaming in parchment, they will become tender and sweet on the inside. We like to serve these with our Traditional Romesco.
Instructions
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave all burners on high.
- Toss scallions with oil and salt in large bowl. Clean and oil cooking grate. Arrange scallions on grill, perpendicular to grate. Cook (covered if using gas) until lightly charred on both sides, 2 to 3 minutes per side.
- Place 16 by 12-inch sheet of parchment paper on counter with long side parallel to edge of counter. Transfer scallions to center of parchment, parallel to edge of counter.
- Fold sides of parchment inward over scallions. Fold bottom half of parchment upward over scallions, then roll parchment tightly around scallions. Wrap parchment packet tightly in aluminum foil and let rest until scallions are softened, about 25 minutes. Serve.
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