Charred Scallion Butter

1. 1

   Heat a large cast-iron skillet over high until smoking hot. Add scallions and cook, turning occasionally, until evenly blackened, 8-10 minutes. Transfer to a cutting board and let cool; coarsely chop.

2. 2

   Mix scallions, lime zest, and lime juice into butter in a medium bowl until evely blended; season with salt and pepper.

3. 3

   Butter can be made 2 weeks ahead. Cover and chill.

* Per serving · 4 servings · Values may vary.

No additional tips available.