SCALLION OIL RECIPE RECIPES

SIMPLE SCALLION OIL RECIPE - RACHAEL RAY IN SEASON

Simple Scallion Oil Recipe - Rachael Ray In Season image

Don't underestimate this two-ingredient, drizzle-on-everything oil.

Provided by Rachael Ray

Number Of Ingredients 2

Ingredients

2 bunches of scallion greens
½ cup of olive oil

Steps:

In a small saucepan, gently simmer 2 bunches chopped scallion greens and 1/2 cup olive oil over medium heat until the scallions are very tender, about 10 minutes.
Let cool 10 minutes.
Transfer to a blender; pulse 1 minute.
Strain through a fine-mesh sieve set over a small bowl; discard solids.
Use immediately or transfer to a jar and store in the fridge for up to 1 week.

SCALLION-INFUSED OIL RECIPE | MARTHA STEWART

Scallion-Infused Oil Recipe | Martha Stewart image

This scallion oil adds a bit of bright flavor to any dish.

Provided by Martha Stewart

Categories Vegetables

Yield Makes about 1 1/3 cups

Number Of Ingredients 2

Ingredients

1 1/2 cups peanut oil
3 to 4 bunches (1 pound) scallions, trimmed and cut crosswise into 2-inch pieces, white portions lightly smashed

Steps:

Heat a wok over medium heat. Add oil, and then scallions. Cook, stirring occasionally, until scallions turn golden brown, about 20 minutes. Turn off heat, and let cool in wok. Strain through a fine mesh sieve into a bowl, and let stand until room temperature. Pour into a glass jar, and refrigerate until ready to use. Will keep, at room temperature for up to 1 week, refrigerated for up to 6 months.

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SCALLION OIL RECIPE - FOOD.COM

This rich, green mellow oniony flavor makes this oil perfect to use on steamed vegetables, cold noodles or a simple Asian salad. The purpose of blanching the scallions is to intensify their color and to remove some of the raw flavor
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Total Time 20 minutes
Calories 2024.2 per serving

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SCALLION-INFUSED OIL RECIPE | MARTHA STEWART

This scallion oil adds a bit of bright flavor to any dish.
From marthastewart.com
Reviews 0
Category Vegetables

Heat a wok over medium heat. Add oil, and then scallions. Cook, stirring occasionally, until scallions turn golden brown, about 20 minutes. Turn off heat, and let cool in wok. Strain through a fine mesh sieve into a bowl, and let stand until room temperature. Pour into a glass jar, and refrigerate until ready to use. Will keep, at room temperature for up to 1 week, refrigerated for up to 6 months.

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Save the flavorful oil left over from cooking the scallions to use in dressings and for drizzling over dumplings or poached fish.
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Do Ahead: Scallions can be fried 1 day ahead. Keep scallion oil chilled; store scallions between layers of paper towels in an airtight container at room temperature.

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It’s astonishing how much scallion flavor you get in these noodles from the infused scallion oil. (Save the flavorful oil left over from cooking the scallions to use in dressings and for drizzling over dumplings or poached fish.) Then take it over the top with a garnish of crunchy fried scallion slices. This recipe is from Taiwanese-American cook Lisa Cheng Smith’s spectacular Lunar New Year feast.
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SIMPLE SCALLION OIL RECIPE - RACHAEL RAY IN SEASON

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