SCALLION SEASONING RECIPES

Steps:

• Make the pancakes: Combine 2 cups of the flour and boiling water in a large bowl and stir to combine until a shaggy dough forms. Transfer dough to a lightly floured surface and knead until a smooth, slightly tacky ball forms, about 3 minutes. Transfer the dough ball to a medium bowl and cover with a kitchen towel or plastic wrap. Let rest 30 minutes at room temperature, or up to overnight in the fridge.  Prepare a grill or grill pan over medium-high heat. Brush the grill with vegetable oil.  Mix the sesame oil, remaining ¼ cup of flour, and seasoning in a small bowl. On a floured surface, separate dough into four equally-sized balls. Return 3 to the bowl and recover with kitchen towel or plastic wrap.  Roll the ball into an 8” disk, and brush with a thin layer of the sesame oil mixture. Roll tightly, then twist into a tight spiral, tucking the outer end underneath the roll. Using the palm of your hand, flatten the spiral, then roll out again into an 8” disk. Brush the top with another thin layer of the oil mixture, and scatter with ¼ cup sliced scallions. Roll up disk again, then re-roll into spiral. Re-roll into an 8” disk, then repeat with remaining dough balls. Brush the top side of each scallion pancake with vegetable oil and then place oil side down on the grill, grill covered, for 5 minutes until golden and slightly puffed. Brush the top side with more oil and flip. Continue to cook until golden on the bottom side and cook through, about 5 minutes more.  Remove the pancakes to a work surface and cut into wedges.  Make dipping sauce: in a small bowl, stir together all the dipping sauce ingredients. Serve warm pancakes with dipping sauce and sprinkle with more scallion.

Steps:

• To prepare chicken breasts, season both sides with Italian seasoning, salt and pepper. Then lightly dust with flour on each side.
• In a large skillet at medium-high heat, saute scallions and garlic in 1 tbs. olive oil until tender. Remove from skillet and set aside, covered.
• Add remaining 1 tbs. olive oil to skillet and brown chicken breasts for 5 minutes on each side.
• Add scallions and garlic back to skillet. Then add tomatoes, white wine and lemon juice. Simmer on medium-low heat for 15-20 minutes until tomato mixture is reduced by half and chicken is cooked through.
• Serve each chicken breast topped with tomato mixture.