Grilled Scallions With Bagna Cauda

1. 1

   Heat a grill pan or broiler till hot.

2. 2

   Brush the scallions with olive oil.

3. 3

   Place on the grill pan or under the hot broiler and cook for about 3 minutes on each side until tender.

4. 4

   Meanwhile, make the bagna cauda.

5. 5

   Gently heat the olive oil and garlic in a pan for 2 to 3 minutes.

6. 6

   Stir in the anchovy fillets and butter, and season to taste with black pepper.

7. 7

   Put into a serving bowl.

8. 8

   Serve the hot dip immediately with the freshly grilled scallions.

9. 9

   If possible, keep the dip warm at the table by placing it in a fondue pan or in a heatproof dish on a table top warmer.

* Per serving · 4 servings · Values may vary.

No additional tips available.