A common problem when making grilled scallions is that the green tops become limp and overcooked by the time the white root end is done grilling. Scallions, also known by the local name variations green onions and spring onions, are picked young and immature, before the bulb has formed.
This easy scallion recipe requires only three things: lots of tasty scallions, a handful of water soaked bamboo skewers and a tablespoon or so of olive oil. A fourth ingredient, salt, can be added to the list, but it’s not really necessary. Grilling scallions brushed with a small amount of oil provides all the great flavor you could ask for.
Grill Cooked Scallion Skewers
Grilling scallions over direct medium heat provides just the right amount of browning.
- 40 even size fresh scallions
- 16 bamboo skewers, soaked in water for 30 minutes (prevents burning)
- 1 tablespoon vegetable oil or olive oil
- 1/2 teaspoon salt, optional
Begin by trimming the root end off each scallion. Remove enough so the onion layers are just visible. Wash in cold water and gently pat dry with a towel.
Cut off all but about one inch of the green tops, saving them for salads or garnishing baked potatoes or grilled potato skins.
Thread five of the trimmed scallions onto a pair of skewers, one passing through each end. Brush the skewered scallions with oil, and if you like, shake on a bit of salt. Now they’re ready for grilling.
Serve your grilled scallions straight off the grill, when they are at their best.