Active time: 30 min Start to finish: 1 hr
Cooks' note:
Scallions can be made 1 day ahead and chilled, covered. Reheat in a microwave.
Recipe information
Yield
Makes 10 servings
Ingredients
10 bunches scallions
1/2 stick (1/4 cup) unsalted butter, well softened
1/2 teaspoon finely grated fresh lemon zest
2 tablespoons minced fresh flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
Preparation
Step 1
Trim roots from scallions, leaving ends intact, and remove any bruised outer leaves. Trim greens, leaving a 9-inch length of white and green parts.
Step 2
Cook scallions in a deep 12-inch skillet of boiling salted water until just tender, 4 to 5 minutes.
Step 3
While scallions are cooking, stir together butter, zest, parsley, salt, and pepper.
Step 4
Drain scallions in a colander, then arrange in a shallow serving dish and gently brush with lemon parsley butter.
