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Ingredients
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Grilled Scallions with White Cheddar
Method
Grilled Scallions with White Cheddar
Prepare scallions
Trim the roots and any tough dark green tops from the scallions, leaving about 5–6 inches of white-to-green stem. Rinse under cold water to remove grit and pat dry thoroughly with paper towels. If some stalks are very thick, halve them lengthwise so they cook evenly.
Season
Place the scallions in a shallow bowl or on a tray. Drizzle with the olive oil and toss so each scallion is lightly coated. Sprinkle the kosher salt and black pepper evenly over them and toss again. Zest half the lemon over the scallions for bright flavor; reserve the lemon for finishing.
Preheat grill or grill pan
Heat a gas or charcoal grill to medium-high (about 425–450°F / 220–230°C) or place a heavy grill pan over medium-high heat on the stovetop until hot and lightly smoking.
Grill scallions
Arrange scallions perpendicular to the grates (so they don’t fall through) or place on the hot grill pan. Grill 2–3 minutes per side, turning once with tongs, until scallions are charred in spots, softened, and just wilted but still hold their shape. Total cook time should be 5–7 minutes depending on thickness.
Finish with lemon and cheese
Transfer grilled scallions to a serving platter. Immediately squeeze the reserved lemon half over them for brightness. While the scallions are still hot, sprinkle the grated white cheddar evenly across the top so it melts slightly from the residual heat. If you like, lightly dust with smoked paprika for a hint of warmth.