Charred Scallions

🥘 Ingredients

• scallions scallions 8 oz
• high-heat 1 tbsp
• Kosher

1. 1

   Prepare: scallions scallions , high-heat , Kosher salt and freshly cracked black pepper.
2. 2

   Trim the scallion roots, as well as 1 to 2 inches (2.5 to 5 cm) from the dark green tops—enough so the scallions fit lengthwise in a large cast iron skillet.
3. 3

   Rinse the scallions well and dry thoroughly of all water to avoid oil splatter.
4. 4

   Heat a large cast iron skillet (or another heavy-bottomed skillet) over medium-high heat. Open some windows and turn on your oven vent for ventilation. Add the oil to the bottom of the pan. Once the oil is very hot, add the scallions in a single layer. Season with a few pinches of salt and a few cracks of pepper. Use tongs to turn scallions frequently, until charred on the outside and very tender on the inside, 6 to 8 minutes. (If any scallions are done before others, transfer them to a cutting board.) Transfer any remaining scallions to a cutting board to cool (you’ll use them in the Charred Scallion Dressing).