Also known as "green onions" or "bunching onions," scallions have a mild onion flavor and are delicious raw or cooked. Scallions have a milder onion flavor than other alliums. The root end is tender and more complex than the green tops, which have a strong, pleasantly herbal quality. Like all alliums, scallions take well to cooking and sweeten under the heat of being roasted, grilled, sautéed or simmered.
Store scallions in the fridge on a zipper bag for a week or more.
Raw scallions are often used in salads or as a flavorful garnish, sometimes as a substitute for chives. Scallions and potatoes are great together; the green tops are often sliced and sprinkled on twice baked potatoes. Scallions are delicious in the Irish potato recipe, Champ, which features heavily buttered mash studded with handfuls of finely minced scallions.
They are featured heavily in Asian cuisine; in stir-fries and as the key ingredient, of course, in scallion pancakes.
The calçotada is a traditional Catalan feast of grilled green onions (you can use scallions) dipped in Romesco sauce. Scallions are also great on your summer grill parties!
Scallion and Coconut Rice with Pork (or use a vegetarian substitute!)
Scallion Mayo (with Baked Salmon, but delicious on anything)