Seared Scallions

1. 1

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

2. 2

   Trim greens, leaving an 8-inch length of white and green parts.

3. 3

   Heat 1 tablespoon oil in a 10-inch heavy skillet (preferably cast-iron) over moderate heat until hot but not smoking, then add half of scallions.

4. 4

   Sprinkle with sea salt and cook, turning over once, until scallions are golden brown, 4 to 6 minutes total.

5. 5

   (If greens become too brown before white parts are browned, prop greens up along side of skillet.)

6. 6

   Transfer seared scallions to a plate and keep warm, covered.

7. 7

   Cook remaining scallions in same manner, adding more oil as needed.

No additional tips available.