Grilled Scallions With Romesco

Name: Grilled Scallions With Romesco
Yield: 4 to 6 servings
Cuisine: Spanish
Ingredients: 3 bunches scallions, about 15 scallions, as thick as possible; 1 tablespoon extra virgin olive oil; ¼ cup romesco sauce

By Florence Fabricant

Published July 19, 2011

Total Time: 15 minutes
Rating: 4(12)
Comments: Read comments

Featured in: The Allure of Romesco Spreads Far Beyond Spain

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Ingredients

Yield:4 to 6 servings

3 bunches scallions, about 15 scallions, as thick as possible
1 tablespoon extra virgin olive oil
¼ cup romesco sauce

Ingredient Substitution Guide

Preparation

Step 1
Trim the roots from the scallions, remove outer layer if very thick and tough and cut into 6-inch pieces.
Step 2
Heat a grill or stovetop grill pan until very hot. Brush the scallions with oil. Grill, turning, until well seared and tender.
Step 3
Arrange on a platter and brush the romesco sauce over the white part of the scallions.