What to do with an abundance of scallions?

Cooking Discussions Cooking, Cookbooks, Ingredients
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I’m one of those peeps who keeps scallions on the windowsill in a water glass, providing me with a sizable amount of the tender allium.

While it’s often used as mere decorative element / afterthought, one of my favorite uses is as a bed for soft tofu or salmon. The green parts are layered on the bottom of a square glass baking dish. The salmon (or tofu) is nuked until desired doneness, then flash-fried by splashing it with smoking hot oil, then topped with a sauce of maggi, soy sauce, rice vinegar, oyster or black bean sauce, and your choice of hot sauce. MOAR chopped scallions are scattered on top, but the bottom layer becomes a quick and easy vegetable side.

Besides the ever popular ginger-scallion sauce, are there other uses for the zippy greens you’d like to share with us?

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Green onion pancakes! I use Kenji’s recipe: https://www.seriouseats.com/extra-flaky-scallion-pancakes-recipe
ETA: Warning - although Kenji’s recipe is supposed to yield four pancakes, I only manage to serve three. I eat the first one while I’m making the other three. That’s just the way things happen in the ricepad kitchen. :man_shrugging:t3:

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Have also done this with whipped cottage cheese, as my husband was on a bender with cottage cheese.

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I make a chickpea salad. No specific recipe, but if I have them on hand I put in plenty of scallions. Can include just about any combination of vegetables, but most often I use cucumber, peppers, radish, scallions, fresh mint and parsley. Lemon juice and olive oil . Salt and sumac. I sometimes use other spices based on whatever I fancy at the moment.

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They also freeze very well

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Ah! Shoulda done a search for “spring onion,” too.

Oh, well. Not the first duplicate here, and it certainly won’t be the last :wink:

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That sounds great. Especially when one leaves out the chickpeas :smiley:

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Flavor and decoration :yum:

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Dessert.

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Scallion Oil for flavoring lots of Things and for Scallion Oil Noodles in particular.
Korean Scallion Pancakes
Scallion and Chili Stuffed Bolani /Afghan Flat Bread

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With an overabundance I would recommend going the Korean scallion pancakes route. Whereas the Chinese one is basically scallion flavored dough, the Korean version only uses enough dough to hold the scallions together.

Here’s a pretty epic rendition of it. https://www.youtube.com/shorts/-VEA-4pSx5g

You can also do scallion kimchi.

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Broil’em and dip them in romesco a la Spanish calcot.

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Finely chopped and mixed into the batter before piping gougères.

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Make scallion oil and

  1. use it for scallion oil noodles

  2. use it for almost anything else.

Recipe: slice up as many scallions as you feel like. Place in heat proof bowl.

Heat neutral oil til its shimmering. Add a pinch or two of salt to the chopped scallions. Pour over hot oil. It will sizzle and spit. Let cool. Use liberally.

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Pickerel Chinese-Style

Steam whole (head on) pickerel till it flakes
Place in serving dish
Cover liberally with scallions
Pour soy sauce over
Pour boiling peanut oil over (CAREFULLY, AS IT SPLATTERS)

When I make it, I have newspapers protecting the area around (and me) from the oil. The original recipe calls for boiling oil, but I find that dangerous, so I just use very hot (not boiling) oil.
Serve with plain, boiled white rice.

A Chinese friend suggested using ginger as well, but I’ve not tried it.

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