Grilled Lime Scallions Recipes

GRILLED SCALLION LAMB

Grilled Scallion Lamb image

Here is a somewhat different take on lamb kebabs for the grill. The meat is bathed in a spicy-cool Asian marinade and threaded on skewers with whole scallions placed crosswise so all can be seared together. My butcher suggested top round of lamb, a cut I had never used, but he knew what he was talking about: It was excellent, lean and tender. The scallions become lightly charred and smoky. Romesco, the Spanish pepper, tomato and nut emulsion that's often served as a dip for grilled baby leeks, would be a perfect sauce alongside.

Provided by Florence Fabricant

Categories skewers and kebabs, main course

Time 3h45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds well-trimmed boneless top round lamb
3 tablespoons extra-virgin olive oil
1 tablespoon grated ginger
1 teaspoon Chinese five-spice powder
1 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/4 teaspoon salt, or to taste
1 tablespoon Vietnamese fish sauce
1 tablespoon soy sauce
3 limes
3 bunches scallions

Steps:

Cut lamb in 2-inch chunks; you should have about 20 pieces. In a bowl, combine 2 tablespoons oil with ginger, five-spice, cumin, pepper, salt, fish sauce, soy sauce and juice of 2 limes. Add lamb, mix to coat well and set aside at room temperature 3 hours.
Trim scallions of roots and outer layer of white and cut back green so scallions are 6 to 8 inches long. Coat with remaining oil and set aside. Light grill. Thread meat on long skewers, alternating each chunk of meat with a scallion by running skewers through the center of the scallions crosswise so the scallions stick out on either side of the skewer. Brush meat and scallions with some of remaining marinade.
Grill skewers of meat and scallions close to your source of heat, basting occasionally with marinade. Turn skewers once or twice, about 5 minutes per side, depending on the heat of the grill, until lamb is medium-rare and scallions are lightly charred. Arrange skewers on a platter and serve with wedges of remaining lime.

Nutrition Facts : @context http, Calories 496, UnsaturatedFat 21 grams, Carbohydrate 13 grams, Fat 35 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 12 grams, Sodium 759 milligrams, Sugar 3 grams

GRILLED SCALLIONS

Grilled Scallions image

Provided by Food Network Kitchen

Categories side-dish

Time 8m

Yield 2 servings

Number Of Ingredients 4

Ingredients

1 bunch scallions, root ends trimmed
2 tablespoons olive oil
1/4 teaspoons kosher salt
Freshly ground black pepper

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

GRILLED LIME SCALLIONS

Grilled Lime Scallions image

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Trim 4 bunches of scallions and toss with 3 tablespoons olive oil, 1 teaspoon salt and a pinch of cayenne. Grill until charred and beginning to wilt, about 5 minutes. Drizzle with lime juice and more olive oil and serve with lime wedges.

Nutrition Facts : Calories 159 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 601 milligrams, Carbohydrate 9 grams, Fiber 3 grams, Protein 2 grams, Sugar 3 grams

GRILLED SCALLOPS WITH NORI, GINGER, AND LIME

Grilled Scallops with Nori, Ginger, and Lime image

To make scallops easier to grill, we thread them onto sets of two skewers, not one, so they don't spin around willy-nilly when you pick them up.

Provided by Andy Baraghani

Categories Bon Appétit Dinner Seafood Shellfish Scallop Green Onion/Scallion Lime Juice Mayonnaise Soy Free Dairy Free Tree Nut Free Peanut Free Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/3 cup mayonnaise
2 tsp. fresh lime juice
Kosher salt
1 toasted nori sheet
1 tsp. ground coriander
1/2 tsp. ground ginger
2 Tbsp. vegetable oil, plus more for grill
12 large dry sea scallops, side muscles removed, patted dry
1/2 lime
3 scallions, dark green parts only, very thinly sliced
1 tsp. Aleppo-style or other mild red pepper flakes or gochugaru (coarse Korean red pepper powder)
Special Equipment:
A spice mill; eight 8" wooden skewers, soaked at least 1 hour

Steps:

Prepare a grill for medium-high heat. Mix mayonnaise, lime juice, a pinch of salt, and 1 Tbsp. water in a small bowl; set lime mayo aside.
Finely grind nori in spice mill. Transfer half to a small bowl; set aside for serving. Transfer remaining nori to a large bowl and mix in coriander, ginger, and 2 Tbsp. oil. Add scallops and toss to coat.
Thread 3 scallops onto 2 skewers. (This will keep scallops in place and make them easy to turn. You can also use this method for shrimp and small peppers like shishito and Padrón.) Repeat with remaining scallops and skewers. Season both sides with salt.
Clean and oil grate, then immediately place scallops on the outside edge of the grill so that the skewers are hanging off the side. Grill, turning scallops with handles of skewers, until grill marks appear and scallops are just cooked through, about 3 minutes per side, depending on their size.
Spread lime mayo on a platter and place skewers with scallops on top. Finely grate zest from lime half over, then squeeze juice over. Top with scallions and sprinkle with Aleppo-style pepper and reserved nori.

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