Creamed Scallions Recipes

CREAMED SCALLIONS

Steps:

• Combine 4 bunches trimmed scallions and 1/4 cup water in a saucepan; bring to a simmer, cover and cook 5 to 7 minutes. Add 1/2 cup heavy cream and 1 chopped garlic clove; uncover and simmer until the liquid is reduced by half, about 5 minutes. Season with salt and pepper.

BURNED-SCALLION CREMA

Steps:

• Put the scallions and jalapeño in a large dry sauté pan and cook over high heat, tossing occasionally, until the scallions and jalapeño have blackened at the edges, approximately 10 to 12 minutes.
• Put the scallions and jalapeño in the bowl of a food processor, and blitz them with the juice of 1 lime, then add the sour cream and mayonnaise, and blitz the mixture until it is smooth and flecked with blackened bits. Season to taste with the salt and, if you'd like the mixture thinner, the juice of the second lime. Scrape into a bowl, and reserve.

CREAMED SCALLIONS ON PASTA

Steps:

• In a large skillet, combine scallions, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water; cook over medium-high heat, stirring often, until scallions wilt and pan is almost dry, 8 to 10 minutes.
• Add cream; stir to coat. Cover; reduce heat to low, and cook at a bare simmer (cream will separate if boiled), stirring occasionally, until scallions are tender, 20 minutes.
• Meanwhile, cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/4 cup pasta water; drain pasta, and return to pot.
• Toss pasta with warm sauce and reserved pasta water; season with salt and pepper. Serve immediately.

CREAMED SCALLIONS

Steps:

• Bring cream and garlic to a boil in a medium skillet. Lower heat and simmer briskly until reduced by half, about 7 minutes. Remove from heat.
• While cream is reducing, cook scallions with water, covered, in a heavy medium saucepan over moderately high heat until tender, 5 to 7 minutes.
• Add cream mixture to scallions. Stir in parsley and salt and pepper to taste, then cook over moderate heat, stirring, until piping hot.

SCALLION SOUR CREAM

Steps:

• Put the scallions, sour cream, salt, and pepper in a blender and pulse until smooth. Set aside for 15 minutes before serving.
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CREAMY PAN-ROASTED SCALLOPS WITH FRESH TOMATOES

Steps:

• Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.
• Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
• Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.

CREAMED SCALLIONS

Steps:

• Bring cream and garlic to a boil in a medium skillet.
• Lower heat and simmer briskly until reduced by half, about 7 minutes.
• Remove from heat.
• While cream is reducing, cook scallions with water, covered, in a heavy medium saucepan over moderately high heat until tender, 5 to 7 minutes.
• Add cream mixture to scallions.
• Stir in parsley and salt and pepper to taste, then cook over moderate heat, stirring, until piping hot.

SCALLION SAUCE

Steps:

• In a food processor fitted with the steel blade attachment, combine scallions, butter, parsley, and lemon juice. Process until well combined. Transfer to refrigerator, and chill for 20 minutes.
• Heat cream in a small saucepan until reduced by half. Whisk in chilled butter mixture. Strain through a fine sieve and season with salt, pepper, and lemon juice.

WRAPPED SCALLIONS

Steps:

• Wash and trim the scallions.
• I leave about half of the dark green portion of the scallion.
• Take about 1 tablespoon of the softened cream cheese and form it around the lower half or 2/3rd's of the scallion.
• Wrap with one piece of the sliced meat.
• Depending on the length of the scallion, I sometimes fold the meat in half.
• Chill in frig and serve on a veggie platter.
• Note: I count the number of scallions and just judge how much cream cheese and meat slices I will need.
• Cooking time is chill time in frig.