Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
about 1 cup
Level:
Easy

Ingredients

Directions

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 minutes 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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Oven Roasted Shrimp with Toasted Garlic and Red Chile Oil

Recipe courtesy of Bobby Flay

Roasted Chicken with Fried Rice Stuffing and Scallion Oil

Recipe courtesy of Ming Tsai

Grilled Scallions

Recipe courtesy of Food Network Kitchen

Scallion Pancakes

Recipe courtesy of Tyler Florence

Creamed Scallions

Recipe courtesy of Food Network Kitchen

Scallion Champ

Recipe courtesy of Darina Allen

Scallion Pancakes

Recipe courtesy of Food Network Kitchen

Grilled Scallions

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword