Nothing could be simpler than grilling scallions. Just toss the trimmed alliums across the bars of the grill grate for a minute or two per side. A basting sauce of sesame oil and soy sauce with fresh ginger and garlic makes these the perfect side dish for any grilled meat with an Asian flavor profile.

Prep: 5 minutes
Grill: 2 to 6 minutes.

– Long-handled tongs
– Long-handled basting brush.

– Use ramps or leeks instead of scallions and increase the cooking time slightly.

Gas: Direct heat, medium-high (400° to 450°F)
Clean, oiled grate on lowest setting
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 3 inches above the fire.

4 large scallions
1 tablespoon soy sauce
1 teaspoon rice vinegar or dry sherry
1 teaspoon toasted sesame oil
½ teaspoon honey
2 cloves garlic, minced
1 teaspoon minced peeled gingerroot
Oil for coating grill grate.

1. Trim the roots from the scallions and brush clean, if necessary.
2. Heat the grill as directed.
3. Combine the soy sauce, rice vinegar, sesame oil, honey, garlic, and ginger. Brush over the scallions.
4. Brush the grill grate and coat it with oil. Put the scallions on the grill and cook until nicely grill-marked, 1 to 3 minutes per side, basting with the soy sauce mixture.
5. Remove to plates or a platter, drizzle with any remaining soy sauce mixture, and serve.


This entry was posted on Friday, December 14th, 2012 at 3:42 pm and is filed under Mastering Vegetables And Other Sides BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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