cooking with scallions

Joined Jul 3, 2002
Other than one really tasty recipe from Marcella Hazan that calls for sauteing scallions in butter for 20 minutes, I've only seen green onions tossed in at the last minute for Asian recipes or used as a kind of raw or almost raw garnish. Why is that?
And since I plan to grow a lot of them this season, I'd love to get some other recipes for longer-cooked scallions. Any ideas?
Joined Oct 16, 2004
Yeah, I usually toss them in for the last minute of cooking also.

If it's one thing I hate, it's an over-cooked veggie :cool:
Joined Mar 8, 2004
I think the main reason they are tossed in right at the end is just so they keep their green color.
Joined Aug 29, 2000
Could it be she uses a different variety of the vegetable? Many of our veggies are different from those on other continents. Just a thought.


Staff member
Joined Oct 7, 2001
I like briefly grilling them and using that as a garnish for certain dishes.
Joined Jul 3, 2002
Maybe. But we've made the dish several times, and it turns out great. The scallions don't lose color at all and they weirdly end up tasting a little mustardy.
Joined Oct 25, 2004
Yes...Scallions are a great garnish....other things I do are saute, season and puree and mix with mashed potatoes ( I do cheat and put a little spinach in the puree to give it a beautiful green color) for scallion mashed potatoes.... you could add bacon and cheese if you need to.
In a lobster-ginger broth (consomme) I tempura a scallion and garnish with...
Joined Aug 11, 2000
I'll pan fry a steak, usually ribeye then as it rests, throw in whole trimmed scallions and saute them in the oil/beef foinde left in the pan....sometimes a few shrooms find their way into the pan too....

I will cook with the whites and garnish with the of the funniest things in my early days was that two different chefs I worked under like the opposite things one used the greens and threw out the white, vis versa,
they were the same with eggs, one used way more yolks than whites and pitched them on a reg basis vis versa for the other guy.....strokes an folks. :p
Joined Dec 1, 2002
As a green onion fan I would like to share...
first thing i thouht of was the scallion pancake....I am sure you can find recipes some place.
Then besides sauteing them into anything you cook...I began to think of leeks, 'tis the season to think about my friends the leek...mmmmmmm
one my faves is rissotto w/ leeks using the greens, by cookiong them a long time and pureeing...and the whites for sauting at the start. If you wanted to be cute you can garnish w/ the old fried leek


Joined Apr 4, 2000
Whenever I buy too many scallions, I always end up making Pan Broiled Salmon with Scallions a Japanese recipe.

If you want to go Chinese try Pan Fried Scallion Chive Bread.
Joined Jul 3, 2002
Isa, these sound great! May I have the recipes? Or is the Pan Fried Scallion Chive Bread the same as IronChefATL's scallion pancake? We've made those before and loved them. (Thanks for the reminder, ICA :D )


Joined Apr 4, 2000
Here is the first recipe, I'll go rest a bit and will try to give you the second one later today.

P.S. What does ICA mean??

Pan Broiled Salmon

4 salmon steaks
2 tablespoons butter
2 tablespoons rice vinegar
2 tablespoons mirin (could be replace by sake)
1 tablespoon soy sauce
1 cup green onion, finely chopped
1 lemon, quartered

Salt the salmon. In a large frying pan heat a scan amount of oil and fry both sides for a few minutes over high heat. Discard the oil in pan, add the butter, in several pats. And as soon as the salmon is coated with butter, remove to individual plates with a pancake turner.

Into the buttery liquid, that remain in the pan add, the rice vinegar, mirin, soy sauce. Stir over high heat for a minute. Add the green onion and stir just until well mixed. Spoon this green onion sauce generously over the salmon steaks and serve immediately. Garnish each plate with a lemon quarter.

From: Japanese Cooking A simple Art by Shizuo Tsuji
Joined Oct 27, 1999
When stir frying Chinese food, I usually saute the garlic and scallions before adding the other ingredients. That both eliminates the taste of raw scallions, which I'm not that keen about and adds flavor to the dish.

Scallions pancakes are a delicious way to use scallions. The recipe that produced the most tender and flaky pancakes used a combination of regular flour and cake flour.
Joined Oct 27, 1999
I tried to enter the scallion pancake recipe twice, but never succeeded in posting it. The second time, I got all the way through typing it, only to find that I'd gotten kicked off. Am I doing something wrong? I am not a fast typist ... could that have been the reason?
Joined Jul 3, 2002
Jeez, I haven't a clue why that's happening to you :confused: Sorry about that. But you could try typing it in a Word (or whatever) document and then cut and paste it to a reply window.
Joined May 16, 2003
Here's my recipe for Scallion dressing:


One batch of scallions
One teaspoon Dijon mustard
Four teaspoons Champagne vinegar, (Ok you can substitute plain white vinegar)
One small garlic clove
One teaspoon kosher salt
Half cup extra virgin olive oil.

Rinse the scallions, trim the root end, and then roughly chop them. Place all of the ingredients except the oil in a food processor and puree. Then add the oil in a slow, thin stream with the processor on until it is incorporated. This dressing will go well with most salads but it will especially enliven blander greens like iceberg or Boston lettuce.
Joined Dec 2, 2004
I like to use scallions in a side dish that i make of lightly sauteed vegetables .. some scallions, sugar snap peas and mushrooms drizzled with olive oil and a pinch of salt.. the scallion develops a sweet taste when sauteed and mixes nicely with the sugar snap peas.
Joined Oct 5, 2001
Hey oh

Well, I don't know how it is with you, but.................

There are a few ingredients that are for me like a game of roulette. I do not always land where I bet. This onion is like this. I find that raw, a scallion is a scallion is a scallion. A nice bright fresh small onion note and a beauty for a garnish. It is easily eaten raw like this. Also, it takes heat very fast, so that as a garnish on a hot soup, it is then softend by the short cook at serving.

Fast cooking tends to work bettter than slow cooking. They many times are stringy, and often take flavours unpleasent from the broths of mixing. I have them at times also dissintegrate the green and leave white stings in my dish.

Also, the cost is rather high for them to be so used in large quatity. A good vidalia is for the purpose supirior.

My findings for me, a good onion yes, but upon the finicky side and unevenly behaved for cooking.
Joined Dec 17, 2004
If you love chutnis you will love this one.

2 cups Cilantro
1 cup scallions
3/4 t spoon salt
1 t spoon sugar
1 green chili ( optional) if you like hotter you may take 2
1 t spoon of any souring agent( lime juice, lemon juice, vinegar)
2 cloves of garlic fr garlic lovers

put evey thing in a blender. Blend them in to a fine paste. Taste it and adjust salt and chillies to your taste. Eat it with any thing. You can also use it as a spread on a bread plain or for sandwich. Use it as a dip.

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