Tuesday, September 20, 2011

Charred Scallion Butter

  • 1 teaspoon vegetable oil
  • 3 scallions, chopped
  • 1/2 teaspoon kosher salt
  • 8 Tablespoons (1 stick) unsalted butter, softened

1. Heat the vegetable oil in a saute pan. Add the scallions and salt and cook over high heat until the scallions blacken slightly and take on a smoky flavor. Cool and mix with the soft butter.

2. Scoop the flavored butter onto a piece of waxed paper and roll into a cylindrical shape. Refrigerate for at least 1 hour.

3. Slice off “coins” of the butter to serve with boiled or grilled corn or anything other type of vegetable.

Makes about 1/2 cup; serves 8 to 10

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