Scallions with Lemon Parsley Butter Recipe

  • 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
  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.
  2. Cook scallions in a deep 12-inch skillet of boiling salted water until just tender, 4 to 5 minutes.
  3. While scallions are cooking, stir together butter, zest, parsley, salt, and pepper.
  4. Drain scallions in a colander, then arrange in a shallow serving dish and gently brush with lemon parsley butter.