Pan Seared Scallion Skewers Recipe by てーぶるすぷーん
Pan-Seared Scallion Skewers Cooking Instructions 1 Cut the scallion into 1 1/4 to 1 1/2 inch pieces and thread them onto bamboo skewers. Add sesame oil to a skillet and cook the skewers over low heat for 8 minutes on one side. Do not flip during this time. 2 Once the first side is nicely browned and has a good char, flip the skewers and cook the other side over low heat for another 8 minutes. 3 Sprinkle with a pinch of coarse salt, flip once more, and cook for another 1 to 2 minutes until done. Add chili powder or shichimi togarashi to taste, if desired. 4 Try topping the cooked skewers with chili oil for extra flavor. Yuzu miso or dengaku miso are also delicious options. 5 Make diagonal cuts halfway through the surface of the scallion, then turn it over and make similar cuts on the other side before cutting into pieces. 6 If using thick scallions, stand them upright and sear the ends as well to make them extra tender. 1 Cut the scallion into 1 1/4 to 1 1/2 inch pieces and thread them onto bamboo skewers. Add sesame oil to a skillet and cook the skewers over low heat for 8 minutes on one side. Do not flip during this time. 1 Cut the scallion into 1 1/4 to 1 1/2 inch pieces and thread them onto bamboo skewers. Add sesame oil to a skillet and cook the skewers over low heat for 8 minutes on one side. Do not flip during this time. 2 Once the first side is nicely browned and has a good char, flip the skewers and cook the other side over low heat for another 8 minutes. 2 Once the first side is nicely browned and has a good char, flip the skewers and cook the other side over low heat for another 8 minutes. 3 Sprinkle with a pinch of coarse salt, flip once more, and cook for another 1 to 2 minutes until done. Add chili powder or shichimi togarashi to taste, if desired. 3 Sprinkle with a pinch of coarse salt, flip once more, and cook for another 1 to 2 minutes until done. Add chili powder or shichimi togarashi to taste, if desired. 4 Try topping the cooked skewers with chili oil for extra flavor. Yuzu miso or dengaku miso are also delicious options. 4 Try topping the cooked skewers with chili oil for extra flavor. Yuzu miso or dengaku miso are also delicious options. 5 Make diagonal cuts halfway through the surface of the scallion, then turn it over and make similar cuts on the other side before cutting into pieces. 5 Make diagonal cuts halfway through the surface of the scallion, then turn it over and make similar cuts on the other side before cutting into pieces. 6 If using thick scallions, stand them upright and sear the ends as well to make them extra tender. 6 If using thick scallions, stand them upright and sear the ends as well to make them extra tender. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Cider House Rules Chettinad Chicken Fry Lemon Juice Dirrty Rice Chicken Piccata Tabouleh Thai Peanut Shrimp Five Killer Wintertime Drinks Fish Tacos with Salsa Verde and Radish Salad Damned Good French Toast Cider House Rules Chettinad Chicken Fry Lemon Juice Dirrty Rice Chicken Piccata Tabouleh Thai Peanut Shrimp Five Killer Wintertime Drinks Fish Tacos with Salsa Verde and Radish Salad Damned Good French Toast