Grilled Lime Scallions Recipes

Steps:

• Prepare a grill for medium-high heat. Mix mayonnaise, lime juice, a pinch of salt, and 1 Tbsp. water in a small bowl; set lime mayo aside.
• Finely grind nori in spice mill. Transfer half to a small bowl; set aside for serving. Transfer remaining nori to a large bowl and mix in coriander, ginger, and 2 Tbsp. oil. Add scallops and toss to coat.
• Thread 3 scallops onto 2 skewers. (This will keep scallops in place and make them easy to turn. You can also use this method for shrimp and small peppers like shishito and Padrón.) Repeat with remaining scallops and skewers. Season both sides with salt.
• Clean and oil grate, then immediately place scallops on the outside edge of the grill so that the skewers are hanging off the side. Grill, turning scallops with handles of skewers, until grill marks appear and scallops are just cooked through, about 3 minutes per side, depending on their size.
• Spread lime mayo on a platter and place skewers with scallops on top. Finely grate zest from lime half over, then squeeze juice over. Top with scallions and sprinkle with Aleppo-style pepper and reserved nori.

Steps:

• Prepare an outdoor grill to medium high heat. Brush the scallions with olive oil. Lay the scallions on the grill until you see distinct grill marks, about 2 minutes. Turn the scallions over and cook about 1 minute more. Transfer to 2 plates and serve warm.

Steps:

• Preheat the grill or a grill pan to medium-high heat.
• In a large serving bowl, whisk together 3 tablespoons of the olive oil with the vinegar, garlic, lime zest and juice. Taste for seasoning.
• Arrange the tomatoes, cut side-up, with the scallions and thyme in a single layer on a baking sheet. Drizzle the remaining 4 to 5 tablespoons olive oil over all and sprinkle with salt. Place the tomatoes, cut side-up, and the scallions and thyme on a hot part of the grill and cook for 2 minutes. Flip the scallions and thyme and gently flip the tomatoes onto the cut sides. Place the chives on the grill near the scallions. Cook until tender and lightly charred, an additional 2 to 3 minutes.
• Remove the thyme sprigs from the grill. Remove the leaves from the stems and mix into the ricotta. Remove the tomatoes and scallions. Chop the scallions and chives into large (1/2-inch) pieces. Season the tomatoes with the sugar and some pepper. Spoon the ricotta into a serving platter or bowl and season with salt. Arrange the tomatoes, scallions and chives next to and on top of the ricotta. Spoon the dressing on top.

Steps:

• Cut lamb in 2-inch chunks; you should have about 20 pieces. In a bowl, combine 2 tablespoons oil with ginger, five-spice, cumin, pepper, salt, fish sauce, soy sauce and juice of 2 limes. Add lamb, mix to coat well and set aside at room temperature 3 hours.
• Trim scallions of roots and outer layer of white and cut back green so scallions are 6 to 8 inches long. Coat with remaining oil and set aside. Light grill. Thread meat on long skewers, alternating each chunk of meat with a scallion by running skewers through the center of the scallions crosswise so the scallions stick out on either side of the skewer. Brush meat and scallions with some of remaining marinade.
• Grill skewers of meat and scallions close to your source of heat, basting occasionally with marinade. Turn skewers once or twice, about 5 minutes per side, depending on the heat of the grill, until lamb is medium-rare and scallions are lightly charred. Arrange skewers on a platter and serve with wedges of remaining lime.

Steps:

• For steak:
• Purée garlic, lime juice, oil, paprika, cilantro, cumin, salt, and onion powder in a blender until smooth. Transfer marinade to a resealable plastic bag and add steak. Seal bag and turn to coat; chill at least 4 hours.
• DO AHEAD: Steak can be marinated 1 day ahead. Keep chilled.
• For vegetables and assembly:
• Prepare grill for medium-high heat. (Alternatively, heat a grill pan over medium-high heat.) Drizzle cabbage, white onion, and scallions with 4 tablespoons oil; season with salt and pepper. Grill, turning occasionally, until vegetables are charred and softened, about 4 minutes for scallions, 10-12 minutes for cabbage and onion. Let vegetables cool slightly.
• Core cabbage and cut into bite-size pieces along with scallions and onion. Toss chopped vegetables in a large bowl with red onion, lime juice, cilantro, and remaining 2 tablespoons oil; season with salt and pepper.
• Remove steak from marinade, scraping off excess; season with salt and pepper. Grill steak until medium-rare, about 3 minutes per side. Transfer to a cutting board and let rest 5-10 minutes before slicing. Serve steak with vegetables, tortillas, and Dried Chile Salsa.

Steps:

• Heat grill to medium-high and lightly grease grates with vegetable oil.
• Meanwhile, toss romaine and scallions with 2 tablespoons of the olive oil and season with salt and pepper. Arrange in an even layer and grill, turning occasionally, until lightly charred and softened all over, about 5 minutes for the romaine and scallion greens, and about 10 minutes for the scallion bulbs. Transfer romaine to a large serving platter. Transfer scallions to a cutting board and let cool, then coarsely chop.
• Rub chicken with 2 tablespoons of the olive oil and season with salt and pepper. Grill until golden underneath, about 3 minutes. Flip and cook until chicken is golden and cooked through, about 2 minutes longer. Transfer to a platter.
• Meanwhile, in a small bowl, prepare the chimichurri: Combine parsley, vinegar, garlic, oregano, red-pepper flakes, chopped grilled scallions and the remaining 3/4 cup olive oil. Season with salt and pepper.
• Divide chicken and romaine among plates and drizzle with some of the chimichurri. Serve with lemon wedges and extra chimichurri on the side.