Wrapped Scallions Recipes

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SCALLOPS ONE - TWO - THREE



Scallops One - Two - Three image

An easy appetizer to make and extremely delicious!

Provided by JOELLEFLYNN

Categories     Appetizers and Snacks     Seafood

Time 25m

Yield 4

Number Of Ingredients 3

6 slices bacon
12 sea scallops, rinsed and drained
3 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cut the bacon slices in half and wrap each half around a scallop. Use a toothpick to secure in place. Drizzle lemon juice over scallops. Place on a cookie sheet.
  • Bake in a preheated oven for 15 to 20 minutes or until bacon is cooked. Serve warm.

Nutrition Facts : Calories 234.8 calories, Carbohydrate 2.3 g, Cholesterol 43.4 mg, Fat 19.3 g, Protein 12.5 g, SaturatedFat 6.3 g, Sodium 422.4 mg, Sugar 0.3 g

NEGIMAKI



Negimaki image

Negimaki is a popular Japanese dish of thinly sliced beef that is wrapped around scallions, then grilled or sautéed and served with a teriyaki-style sauce that doubles as a marinade. (Negi means "scallion" and maki means "roll.") It's quick and easy to make--aside from pounding and rolling the beef--and you can form the rolls up to twelve hours ahead of time and refrigerate them, covered, until you're ready to finish the recipe. Serve as an appetizer or a main course with steamed rice and a green vegetable or salad.

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 main-dish servings (6 to 8 appetizer servings)

Number Of Ingredients 8

1/3 cup soy sauce
1/4 cup mirin
1/4 cup sake
2 tablespoons sugar
1 pound flank steak, cut in half against the grain
8 scallions, about 1 inch trimmed from the root ends (see Cook's Note)
1 tablespoon vegetable or canola oil
Toasted sesame seeds, optional

Steps:

  • Stir together the soy sauce, mirin, sake and sugar in a pie dish or similar shallow container until the sugar is almost dissolved. Set the marinade aside.
  • Cut the beef with the grain into 24 slices, each about 1/2 inch thick. Working in batches, arrange a few slices cut-side up on a piece of plastic wrap, leaving a few inches between each slice. Cover with another piece of plastic wrap and pound with a meat mallet until the slices are 1/8 inch thick or a little less.
  • Lay 3 slices on a work surface parallel to you with the long sides slightly overlapping (by about 1/4 inch). Cut 3 pieces of scallion the same width as the beef and place them across the meat at the end closest to you. Tightly roll the meat around the scallions, starting at the end closest to you. Secure the roll with 2 toothpicks--1 placed horizontally along each of the 2 "seams." Repeat with the remaining beef and scallions. You will end up with 8 rolls.
  • Place the rolls in the marinade, turn to coat and marinate, turning once halfway through, for about 15 minutes. Transfer to a plate, letting any excess marinade drain off, and pat dry (reserve the marinade).
  • Heat the oil in a large skillet over medium-high heat. Add the rolls and brown on 4 sides, 3 or 4 minutes total (the middle should still be rare). When you flip the rolls the last time, reduce the heat to medium, add the reserved marinade and simmer, turning the rolls a few times, until the sauce thickens, about 2 minutes. (The meat should still be pink in the middle at this point. If you prefer your meat more well done, simmer it a little longer; just be careful not to reduce the sauce too much. If that happens, thin it with a little water.)
  • Transfer the rolls to a cutting board and, when cool enough to handle, remove the toothpicks. Using a very sharp knife, cut the rolls crosswise into pieces about 1 inch wide and serve upright on plates. Drizzle with the sauce and sprinkle with sesame seeds, if using.

SCALLION EGG WRAP



Scallion Egg Wrap image

This is a common Chinese-American adaptation of a breakfast dish served throughout northern China and Taiwan. Street vendors start peddling jian bing as the sun rises, spreading a wheat flour and mung bean batter on a large griddle until thin, then cracking an egg or two on top. They scatter on scallions, cilantro and pickled mustard greens, and scramble and spread the mix before squirting on hoisin sauce and chile paste. Sometimes, they add sliced lettuce or wonton crisps for crunch. Making jian bing is a specialized skill and not easily recreated, but this approximation delivers the pleasure and convenience of an omelet cooked onto a thin pancake, the pancake here being store-bought flour tortillas. When warmed, they share the comforting chewiness of the original. This version uses a few essential condiments: Pickled mustard greens, hoisin and chile paste can be found in Chinese or Asian markets or online. But you can, of course, leave them out. In fact, kids often prefer just the egg and tortilla.

Provided by Genevieve Ko

Categories     breakfast, brunch, main course

Time 5m

Yield 1 wrap

Number Of Ingredients 8

2 large eggs
Kosher salt
1 (8-inch) flour tortilla
1 tablespoon vegetable oil
1 scallion, thinly sliced (about 2 tablespoons)
2 tablespoons chopped fresh cilantro (about 4 sprigs)
1 tablespoon Chinese pickled mustard greens (optional)
Hoisin sauce, chile paste and sesame seeds, for serving (optional)

Steps:

  • Beat the eggs and 1/4 teaspoon salt with a fork until almost blended with some yellow streaks remaining.
  • Heat a small nonstick skillet over medium heat. Put the tortilla in it and turn until warm and pliable, about 1 minute. Transfer to a plate.
  • Raise the heat to medium-high. Add the oil to the skillet, then the scallion and 1/8 teaspoon salt. Cook, stirring, until just bright green and tender, about 30 seconds. Add the eggs, vigorously stir with a silicone spatula to scramble lightly, then quickly spread in an even layer. Scatter on the cilantro and pickled greens, if using, then immediately press the warmed tortilla on top and let cook until the egg just sets and sticks to the tortilla, about 30 seconds. Flip onto a plate, egg facing up.
  • If using, drizzle the hoisin sauce and chile paste over the egg and sprinkle with sesame seeds. Fold in quarters and serve immediately or wrap in foil to eat out of hand.

Nutrition Facts : @context http, Calories 418, UnsaturatedFat 21 grams, Carbohydrate 26 grams, Fat 27 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 512 milligrams, Sugar 2 grams, TransFat 0 grams

WRAPPED SCALLIONS



Wrapped Scallions image

This is posted in response to requests for scallion recipes. I got this simple recipe from my MIL. Looks great on a veggie platter and is addicting. Warning: very easy to make. If you like onions you will love this.

Provided by Margo59

Categories     Onions

Time 1h15m

Yield 12-14 serving(s)

Number Of Ingredients 3

2 bunches scallions, trimmed,leaving the green tops
1 (8 ounce) package cream cheese, softened
2 1/2-5 ounces buddig deli roast beef or 2 1/2-5 ounces ham (or thin sliced lunch meat)

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.

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