Scallions With Lemon Parsley Butter

1. 1

   Trim roots from scallions, leaving ends intact, and remove any bruised outer leaves.

2. 2

   Trim greens, leaving a 9-inch length of white and green parts.

3. 3

   Cook scallions in a deep 12-inch skillet of boiling salted water until just tender, 4 to 5 minutes.

4. 4

   While scallions are cooking, stir together butter, zest, parsley, salt, and pepper.

5. 5

   Drain scallions in a colander, then arrange in a shallow serving dish and gently brush with lemon parsley butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.