Grilled Scallions With Lemon Recipes
GARLIC-AND-ROSEMARY GRILLED CHICKEN WITH SCALLIONS
Provided by Carlo Mirarchi
Categories Chicken Kid-Friendly Dinner Grill/Barbecue Bon Appétit Brooklyn New York Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 servings
Number Of Ingredients 7
Steps:
- Prepare grill for medium heat. Season chicken with salt and pepper. Place rosemary, garlic, and 1 bunch of scallions in a layer on grill.
- Place chicken, skin side up, on top of aromatics. Cover grill and cook until chicken is nearly cooked through, 35-40 minutes (aromatics will be thoroughly charred).
- Brush chicken with 1 tablespoon oil and place skin side down, directly onto grates (you can discard aromatics at this point). Grill until chicken is cooked through and skin is crisp, 10-15 minutes longer. Transfer to a cutting board and let rest 10 minutes before cutting into pieces.
- Meanwhile, toss remaining bunch of scallions with remaining 1 tablespoon oil on a rimmed baking sheet and grill until tender and lightly charred, about 5 minutes.
- Serve chicken with grilled scallions alongside, topped with onion blossoms, if desired.
GRILLED SCALLOPS WITH LEMONY SALSA VERDE
Chop up a lemon-flesh, rind, and all-and stir it into an herby salsa to spoon over sweet charred scallops.
Provided by Alison Roman
Categories Kid-Friendly Lemon Scallop Spring Summer Grill/Barbecue Cilantro Parsley Bon Appétit Seafood Shellfish Small Plates
Yield 4 servings
Number Of Ingredients 4
Steps:
- Prepare grill for medium-high heat; oil grate. Toss scallops with 2 tablespoons oil on a baking sheet; season with salt and pepper. Using a fish spatula or your hands, place scallops on grill, flat side down. Grill, turning occasionally, until lightly charred and just cooked through, about 2 minutes per side. Serve scallops topped with Lemony Salsa Verde .
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
GRILLED LIME SCALLIONS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
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
CHARRED SCALLION DIP WITH LEMON AND HERBS
This creamy scallion dip could be the cooler cousin of ranch dressing or sour cream and onion dip. Grilled scallions add smokiness, while fresh chives and raw scallions lend brightness to the tangy, herb-flecked dip. If you don't have a grill or grill pan, you can broil the scallions in your oven. Once assembled, the dip benefits from chilling to round out the flavors. At least an hour works, but it's better after a day. It needs nothing more than potato chips alongside, but it's also great with crudités, crackers, grilled vegetables, fried chicken or slathered on sandwiches.
Provided by Alexa Weibel
Categories easy, snack, barbecues, dips and spreads, appetizer, side dish
Time 20m
Yield 1 1/4 cups
Number Of Ingredients 13
Steps:
- Heat a grill or a grill pan over high.
- As pan heats up, prepare the scallion-herb mixture: Halve 2 scallions lengthwise, then slice very thinly crosswise. Transfer to a medium bowl. Stir in chives and dill, if using. Season with salt and pepper, and set aside.
- On a baking sheet, toss remaining 10 scallions with the canola oil. Season generously with salt and pepper, and toss to coat. Working in batches if necessary, grill the scallions over high heat, turning occasionally, until deeply grill-marked and slightly softened, 4 to 5 minutes. Transfer to a cutting board to cool.
- While the scallions cool, add the sour cream, cream cheese, lemon zest and juice, onion and garlic powders, and sugar to the medium bowl with the scallion-herb mixture.
- Thinly slice the grilled scallions, then add to the sour cream mixture and stir to combine. Season to taste with salt and pepper. Refrigerate until chilled, at least 1 hour or ideally 1 day. (The flavor will deepen as it sits.) To serve, drizzle with olive oil. Serve with potato chips for dipping.
GRILLED LEMON GARLIC SCALLOPS
Grilled Lemon Garlic Scallops is an eloquent dish marinated in the juices of a lemon, hint of garlic, wrapped in olive oil with Italian seasonings all grilled to perfection! So simple to make and ready in minutes!
Provided by Alyssa Rivers
Categories Appetizer Main Course Side Dish
Time 35m
Number Of Ingredients 6
Steps:
- In a medium sized bowl combine olive oil, lemon juice, garlic, and Italian seasoning.
- Salt and pepper the scallops and add to the bowl and toss in marinade to coat. Let marinate in the fridge for about 30 minutes.
- Place the scallops on a grill over medium high heat. Let cook on each side for about 2 minutes or until cooked throughout and slightly charred.
Nutrition Facts : Calories 136 kcal, Carbohydrate 3 g, Protein 9 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 18 mg, Sodium 297 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GRILLED PORGY WITH LEMONS AND SCALLIONS
Porgy is a fish that takes beautifully to grilling whole, filled with aromatic ingredients. Here, Ayesha Nurdjaja, the chef of Shuka in New York City, stuffs the fish with lemon and herbs. When lightly charred, the skin of the fish becomes crispy and delicious. One way to guarantee that your fish will lift easily off the grill is to have clean, well-oiled grates, and if you're willing to sacrifice a couple of extra bunches of scallions, lay them on the grill, then put the fish on top. The scallions will burn away, but the fish will release. Fennel fronds work the same way. Ms. Nurdjaja tops the fish with a lightly-dressed arugula salad - but it's just as delicious on its own.
Provided by Florence Fabricant
Categories dinner, weeknight, seafood, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Prepare a charcoal grill until coals are ashed over and hot, or heat a charcoal grill to high. Or heat a broiler (see Tips).
- Cut 3 lemons into ½-inch-thick slices and discard any pits. Pat fish dry inside and out and season inside with salt. Place the lemon slices inside the fish, then place the thyme and oregano on top of the lemon. If the fish don't close around the stuffing, tie fish closed in two places with kitchen twine. Brush fish on both sides with 4 tablespoons olive oil.
- Toss scallions with a pinch of salt and remaining 2 tablespoons olive oil. Cut the 2 remaining lemons in half, removing any seeds.
- Scrub the grill grate clean, then rub with an oiled kitchen towel or wad of paper towels. If your grill can fit everything, place everything on at once. Otherwise, start with the scallions and lemons, cut sides down. Season one side of each fish with salt and place salt side down on the grates next to the scallions and lemons. Grill (covered if using a gas grill), turning once, until the lemons and scallions are softened and lightly charred, 3 to 4 minutes for the scallions and 5 minutes for the lemons. Grill the fish until the skin releases naturally from the grate, about 6 minutes, then salt the other side, cover and grill until cooked through, about 6 minutes longer. Test for doneness by slipping a paring knife into the center of the fish; it should feel hot when carefully touched to your lower lip or the inside of your wrist.
- Spread scallions on a serving platter and set lemon halves around the sides. Transfer the fish to the platter, remove the string and serve.
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.
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- Season with salt and pepper. Grill zucchini, squash, and lemon half, cut sides down, until charred and just tender, 3 to 4 minutes.
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- Heat grill to medium-high. Brush the zucchini with 1 teaspoon of the oil and grill until tender, 5 to 7 minutes per side.
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- On a glass or other non-reactive platter, sprinkle some olive oil, salt and pepper. Place salmon on the platter - skin side down - to coat the skin side with oil and seasoning. Next, sprinkle olive oil and fresh lemon juice on top of the salmon and rub or brush to coat, then season with salt and pepper to taste.
- Wash scallions and trim away the root ends and longest green tips; reserve the tips for garnish. Wash lemons and cut into ¼ - ½ thick slices. Place scallions and lemons on a plate or in a bowl and toss with a little olive oil, salt and pepper.
- Prepare grill for direct cooking with high heat. When your grill is ready, place salmon on the grates - skin side down first. For fillets up to ½ inch thick, grill for 4 – 5 minutes, or until salmon flakes with a fork. If your fish is 1 inch thick or more, carefully flip the fish and cook the top side for another 4 – 5 minutes, for a total of 10 minutes.
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