Best 13 Creamed Scallions Recipes

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Creamy, rich, and savory, creamed scallions are a delightful dish that can be served as a side or as an entrée. With their slightly sweet and delicate flavor, scallions are the perfect addition to any meal. Traditionally made with cream, butter, and flour, there are various recipes for creamed scallions, each with its unique twist on this classic. Whether you prefer a simple and creamy sauce or something with a bit more spice, there is a recipe for creamed scallions that will tantalize your taste buds. From the classic recipe with just a few ingredients to more elaborate versions that incorporate herbs, spices, and other vegetables, this article offers a wide range of recipes to suit every palate. So, if you're looking for a delicious and versatile dish that's sure to impress, try one of these creamed scallion recipes today.

Here are our top 13 tried and tested recipes!

35 WAYS TO USE SCALLIONS



35 Ways to Use Scallions image

These scallion recipes are packed with flavor! From soup to salads to noodles and stir-fry, green onions are the perfect ingredient to jazz up your meals.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 35

Chinese Scallion Pancakes
Cream of Celery Leaf and Scallion Soup
Baked Scallion (Green Onion) Bread
Pa Muchim (Scallion Salad)
Yakitori
Ginger Scallion Noodles
Quick Pickled Scallions
Steamed Whole Fish
Crispy Ginger Scallion Salmon
Miso-Tahini Soba Noodles
Stir-Fried Chicken with Scallions
Sweet Potato Fritters with Scallion and Bacon
Charred Scallion and Artichoke Flammkuchen (German Pizza)
Avocado Green Goddess Dressing
20 Minute Scallion Noodles
Classic Egg Salad
Pa Kimchi (Green Onion Kimchi)
Chinese Vegetable Stir-Fry
Million-Dollar Dip
Parsley Scallion Hummus Pasta
Texas Caviar
Sour Cream and Green Onion Red Potato Salad
Egg Fried Rice (Gyeran Bokkeumbap)
Mexican Tortilla Roll-Ups
Chilled Tofu with Scallions and Soy Sauce
Tuna Poke Bowls
Vegan Taco Meat (Lentil Taco Meat)
Crunchy Quinoa Tabbouleh Salad
Scallion Herb Chickpea Salad
Eggs with Soy Sauce Sauce u0026amp; Scallions
Grilled Steak Salad with Beets and Scallions
Kimchijeon (kimchi pancakes)
Vietnamese Grilled Razor Clams with Scallion Oil
Hawaiian Chicken
Congee Recipe (Chinese Rice Porridge)

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a scallion recipe in 30 minutes or less!

Nutrition Facts :

CREAMED SCALLIONS ON PASTA



Creamed Scallions on Pasta image

This simple pasta side dish pairs nicely with roasted or grilled meat or chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 35m

Number Of Ingredients 4

4 bunches scallions, sliced crosswise 3/4 inch thick (about 5 cups)
Coarse salt and ground pepper
1/2 cup heavy cream
8 ounces thin spaghetti

Steps:

  • In a large skillet, combine scallions, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water; cook over medium-high heat, stirring often, until scallions wilt and pan is almost dry, 8 to 10 minutes.
  • Add cream; stir to coat. Cover; reduce heat to low, and cook at a bare simmer (cream will separate if boiled), stirring occasionally, until scallions are tender, 20 minutes.
  • Meanwhile, cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/4 cup pasta water; drain pasta, and return to pot.
  • Toss pasta with warm sauce and reserved pasta water; season with salt and pepper. Serve immediately.

SCALLION AND DILL CREAM CHEESE



Scallion and Dill Cream Cheese image

Provided by Ina Garten

Categories     condiment

Time 10m

Yield 6 servings

Number Of Ingredients 6

16 ounces cream cheese, at room temperature
1/2 cup chopped scallions, white and green parts
1/2 cup chopped fresh dill, plus extra for garnish
2 tablespoons whole milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Place the cream cheese, scallions, dill, milk, salt and pepper in the bowl of a food processor fitted with the steel blade and pulse until smooth. Place in a serving dish and garnish with extra fresh dill.

CREAMED SCALLIONS



Creamed Scallions image

Categories     Dairy     Onion     Side     Vegetarian     Quick & Easy     Kwanzaa     Fall     Simmer     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 side-dish servings

Number Of Ingredients 5

2/3 cup heavy cream
1/4 teaspoon minced garlic
5 bunches scallions, (about 30), trimmed and sliced 1/2 inch thick
3 tablespoons cold water
1 tablespoon chopped fresh parsley

Steps:

  • Bring cream and garlic to a boil in a medium skillet. Lower heat and simmer briskly until reduced by half, about 7 minutes. Remove from heat.
  • While cream is reducing, cook scallions with water, covered, in a heavy medium saucepan over moderately high heat until tender, 5 to 7 minutes.
  • Add cream mixture to scallions. Stir in parsley and salt and pepper to taste, then cook over moderate heat, stirring, until piping hot.

CREAM CHEESE AND SCALLION SCRAMBLED EGGS



Cream Cheese and Scallion Scrambled Eggs image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 6

3 tablespoons unsalted butter
2/3 cup minced scallions
8 large eggs
4 ounces cream cheese, cut into bits and softened
Salt and freshly ground pepper, to taste
Snipped chives or thinly sliced scallions tops for garnish

Steps:

  • In a medium non-stick skillet cook the scallions in the butter over moderate heat, stirring occasionally, until soft. In a bowl whisk together the eggs, cream cheese and salt and pepper. Pour the mixture into the skillet and cook over moderately low heat, stirring, or until cooked. Transfer to a serving plate and sprinkle with the chives or scallions.

SCALLION SOUR CREAM



Scallion Sour Cream image

Provided by Food Network Kitchen

Time 5m

Yield 1 1/4 cups

Number Of Ingredients 4

4 scallions (white and green parts), sliced
1 cup sour cream
1/4 teaspoon kosher salt
Freshly ground black pepper

Steps:

  • Put the scallions, sour cream, salt, and pepper in a blender and pulse until smooth. Set aside for 15 minutes before serving.
  • Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

BACON SCALLION CREAM SAUCE



Bacon Scallion Cream Sauce image

Here we have a re-education - or an education, if you're a first-timer - in the virtues of an old-fashioned cream gravy. A few tablespoons of this elixir can uplift plainly cooked meat like a lamb chop or steak, layering on the richness of cream but also the freshness of scallion and black pepper. Use plenty of each.These days, home cooks are not likely to keep meat drippings around in the kitchen to make a fat-and-flour roux, but there's nothing wrong with hacking a substitute from a lump of butter and a slab of bacon. Then cook them together with flour to make a golden, toasty-smelling roux. After adding the broth and cream, the sauce will seem thin, but stay the course: don't even think of adding more flour. It takes a few minutes for the flour's starch to absorb the liquid. Take the gravy off the heat when it still seems a little too thin: it will thicken further at the table.

Provided by Julia Moskin

Categories     quick, condiments, dips and spreads, sauces and gravies

Time 25m

Yield About 1 1/2 cups

Number Of Ingredients 8

3 tablespoons butter
1 thick slice bacon, chopped
3 tablespoons flour
1 1/2 cups chicken stock
3/4 cup heavy cream
1 tablespoon cracked black peppercorns
6 scallions, white and green parts, thinly sliced, plus extra for garnish
Salt

Steps:

  • In a heavy saucepan, melt butter over medium heat. Add bacon and cook for 3 to 5 minutes, until fat has rendered. Add flour, then stir together and cook over low heat, stirring often, until golden and toasty-smelling, 4 to 6 minutes.
  • Add chicken stock and cream, and simmer over low heat until reduced to a thick, pourable gravy, about 10 minutes. Remove from heat. Stir in peppercorns and scallions, and taste for salt, adding more as needed. Serve hot.

Nutrition Facts : @context http, Calories 425, UnsaturatedFat 14 grams, Carbohydrate 13 grams, Fat 39 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 23 grams, Sodium 496 milligrams, Sugar 4 grams, TransFat 0 grams

BURNED-SCALLION CREMA



Burned-Scallion Crema image

This is a hopped-up, smoky version of a traditional Mexican crema, thinner than sour cream, with more tang, and a slightly salty bite. I like it matched with slab-bacon tacos and it is marvelous drizzled over roasted cabbage or sweet potatoes. I've plopped it into black bean soup. It's a nice addition to a quesadilla, and I enjoy it on a burger enrobed with jack cheese and topped with pickled jalapenos. It's a versatile condiment. Try it with nachos in place of the traditional sour cream.

Provided by Sam Sifton

Categories     condiments, side dish

Time 20m

Yield About 1 1/2 cups

Number Of Ingredients 6

1 bunch green scallions, trimmed and cut into large pieces
1 jalapeño pepper
1 cup sour cream
1/2 cup mayonnaise
1 teaspoon kosher salt, or to taste
2 limes

Steps:

  • Put the scallions and jalapeño in a large dry sauté pan and cook over high heat, tossing occasionally, until the scallions and jalapeño have blackened at the edges, approximately 10 to 12 minutes.
  • Put the scallions and jalapeño in the bowl of a food processor, and blitz them with the juice of 1 lime, then add the sour cream and mayonnaise, and blitz the mixture until it is smooth and flecked with blackened bits. Season to taste with the salt and, if you'd like the mixture thinner, the juice of the second lime. Scrape into a bowl, and reserve.

Nutrition Facts : @context http, Calories 221, UnsaturatedFat 15 grams, Carbohydrate 5 grams, Fat 22 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 7 grams, Sodium 235 milligrams, Sugar 2 grams

CREAM OF SCALLION SOUP



Cream of Scallion Soup image

Make and share this Cream of Scallion Soup recipe from Food.com.

Provided by - Carla -

Categories     Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1 small onion, chopped
5 ounces scallions, white parts only, chopped
8 ounces potatoes, peeled and chopped
2 1/2 cups homemade chicken stock
1 1/2 cups light cream
salt & freshly ground black pepper, to taste
2 tablespoons lemon juice
chopped scallion, for garnish

Steps:

  • Melt the butter in a saucepan and add the onions.
  • Cover and cook over a very low heat 10 minutes, or until onions are soft.
  • Add the potatoes and the chicken stock.
  • bring to a boil, cover nd simmer over a medium low heat 30 minutes.
  • Cool soup slightly and purée in a blender or food processor.
  • Return soup to saucepan and add the cream and season with salt and freshly ground black pepper to suit your taste; reheat soup gently and stir frequently.
  • Stir in the lemon juice.
  • Serve each bowl garnished with freshly chopped scallions from your garden.

Nutrition Facts : Calories 339.4, Fat 24.9, SaturatedFat 15, Cholesterol 76.2, Sodium 1068.7, Carbohydrate 19.4, Fiber 2.5, Sugar 2.9, Protein 11.4

SCALLION CREAM CHEESE, BAGEL SHOP STYLE



Scallion Cream Cheese, Bagel Shop Style image

This recipe for a loftier version of cream cheese is also a formula for any number of dips and spreads. Instead of scallions, you might add horseradish, sriracha, toasted walnuts, blue cheese crumbles, maple syrup or honey. When shopping for cream cheese, choose one with the shortest list of ingredients; anything besides cream, milk, and salt is a filler or a preservative. But even if you start with less-than-perfect cream cheese from the supermarket, whipping it in a stand mixer and adding heavy cream to loosen the mixture will produce a smooth, fluffy spread. Sour cream would work just as well as heavy cream. It's best to make this just before serving - at Baz Bagel & Restaurant in Little Italy, they make it three times a day to preserve the fresh taste - but it also lasts well in the refrigerator.

Provided by Julia Moskin

Categories     breakfast, easy, quick, condiments, dips and spreads

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 3

1 pound cream cheese, preferably without additives or fillers, such as Ben's or Gina Marie
1/2 to 3/4 cup heavy cream
2 tablespoons freshly chopped scallions or chives

Steps:

  • Place cream cheese in a stand mixer fitted with the paddle attachment. Mix at low speed until smooth. Pour in 1/2 cup heavy cream and raise the speed to medium-low. Mix until whipped and fluffy, adding more cream if needed to loosen the mixture.
  • At low speed, fold in scallions just until combined. Scrape into a serving bowl and keep refrigerated until ready to serve. (Can be made up to 1 day ahead.)

Nutrition Facts : @context http, Calories 259, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 26 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 15 grams, Sodium 214 milligrams, Sugar 2 grams

SCRAMBLED EGGS WITH CREAM CHEESE AND SCALLIONS



Scrambled Eggs with Cream Cheese and Scallions image

Categories     Egg     Breakfast     Brunch     Vegetarian     Quick & Easy     Wheat/Gluten-Free     Cream Cheese     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 4

4 scallions, chopped fine
1 tablespoon unsalted butter
4 large eggs
2 ounces cream cheese, cut into bits and softened

Steps:

  • In a small non-stick skillet cook the scallions in the butter over moderately low heat, stirring, until they are soft. In a bowl whisk together the eggs, the cream cheese, and salt and pepper to taste, pour the egg mixture into the skillet, and cook the mixture over moderate heat, stirring, for 3 to 4 minutes, or until it is cooked through.

CARAMELIZED-SCALLION SAUCE



Caramelized-Scallion Sauce image

A twist on the Cantonese classic ginger-scallion sauce, this aromatic purée focuses on the flavor of scallions slow-cooked to draw out their gentle sweetness. Adding more scallions at the end brings a fresh complexity to the sauce, but if you want to keep the whole thing mellow and sweet, feel free to omit that step, and just cook all the scallions at once. It's great as a dressing for noodles, boiled or roasted vegetables and simple meats and fish.

Provided by Francis Lam

Categories     sauces and gravies, side dish

Time 40m

Yield 1 3/4 cups.

Number Of Ingredients 3

1 cup peanut or vegetable oil, plus more if needed
1 pound scallions (3 to 4 bunches)
2 teaspoons kosher salt, or to taste

Steps:

  • In a tall-sided saucepan, heat the oil over medium-low heat.
  • Trim the roots from 2/3 of the scallions, and cut them into 1-inch pieces. Pulse the scallions in a food processor until finely minced. (You may need to scrape down the sides once or twice.) Add 3/4 to 1 teaspoon kosher salt, and pulse until wet and puréed. Carefully add the purée to the oil (the oil should be warm, not hot, but be careful of splatters).
  • Raise the heat to high, and cook, stirring, until it reaches a boil. Turn the heat down to maintain a mellow but insistent sizzle. Cook, stirring every few minutes to make sure the bottom and sides aren't sticking and browning, until the purée is army green, just starting to take on brownish tones, and goes from thick and clumpy to very liquid in the pot, around 35 minutes. In truth, it's ugly. (You can cook it further to get a more browned, caramelized flavor if you like, but don't let it get dark.)
  • Meanwhile, trim the roots off the remaining scallions, and cut them into 1-inch pieces. Pulse them in the food processor until they are finely minced but not puréed. Remove the scallions to a bowl and stir in another 3/4 to 1 teaspoon salt. When the purée in the pot is ready, carefully stir in the minced scallions, and turn the heat up to high. Bring it back to a boil, stirring, and then remove the sauce to a heatproof bowl to cool to room temperature. When it has cooled, taste, and add more salt if desired.
  • Store in a jar, topping it with a little oil if necessary to keep everything submerged. The sauce keeps, refrigerated and under oil, for a couple of weeks.

Nutrition Facts : @context http, Calories 602, UnsaturatedFat 57 grams, Carbohydrate 8 grams, Fat 64 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 412 milligrams, Sugar 3 grams, TransFat 0 grams

CRèME FRAîCHE PASTA WITH PEAS AND SCALLIONS



Crème Fraîche Pasta With Peas and Scallions image

Here's an easy weeknight pasta featuring crème fraîche, the richer, slightly less tangy cousin of sour cream. It's combined with Parmesan, lemon zest and starchy pasta cooking water for a sauce that is creamy, velvety and bright. Whole bunches of scallions caramelize until their edges char, lending sweetness and a hint of smoke, while raw scallions add color as a garnish. To preserve the brightness of the peas, throw them in the pasta cooking water at the very end and drain along with the shells. Plan appropriately, and the sauce and scallions can be prepared in the time it takes the pasta to cook.

Provided by Hana Asbrink

Categories     dinner, easy, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt and black pepper
3 bunches scallions (about 12 ounces)
3 tablespoons extra-virgin olive oil
1 pound medium shells pasta
1 cup finely grated Parmesan
3/4 cup crème fraîche
1 lemon, zested (about 2 teaspoons zest), then quartered
1 cup frozen peas

Steps:

  • Bring a large pot of salted water to a boil over high heat.
  • Trim the scallions. Thinly slice 1 or 2 scallions on the diagonal and set aside for garnish. Cut the remaining scallions into 1/2-inch-long pieces.
  • In a large cast-iron skillet, heat 2 tablespoons oil over medium-high. Add the 1/2-inch scallion pieces, season generously with salt and pepper, and cook, stirring occasionally, until scallions start to caramelize, soften and brown in spots, about 6 to 8 minutes. Set aside.
  • Once the water comes to a boil, add the pasta and reduce the heat to medium-high. Cook until al dente according to package instructions. Reserve 1 cup of the pasta water.
  • While the pasta cooks, prepare the sauce: In a large bowl, add the remaining 1 tablespoon oil, the Parmesan, crème fraîche and lemon zest; mix to combine. Stir in 1/2 cup of the hot reserved pasta water until the sauce is smooth. Season with salt and pepper and stir in the charred scallions.
  • When the pasta is done, add the peas to the water and turn off the heat. Immediately drain the pasta and peas together, and add them to the sauce in the large bowl. Toss thoroughly to combine, adding more reserved pasta water as desired to loosen the sauce to a silky texture. Season to taste.
  • Serve immediately. Divide among bowls and top with more pepper and reserved sliced scallions. Serve with the lemon wedges, for squeezing on top.

Tips:

  • Choose fresh scallions: Look for scallions with crisp, bright green tops and firm white bulbs. Avoid any scallions that are wilted or have brown spots.
  • Trim the scallions properly: Cut off the root ends and the tough, dark green tops. Slice the white and light green parts of the scallions into thin rounds.
  • Use a heavy-bottomed saucepan: This will help to prevent the cream sauce from burning.
  • Cook the scallions over medium heat: This will allow them to soften without browning.
  • Season the cream sauce to taste: Add salt, pepper, and nutmeg to taste. You can also add a pinch of cayenne pepper for a little spice.
  • Serve the creamed scallions immediately: They are best when served hot, over rice, pasta, or vegetables.

Conclusion:

Creamed scallions are a simple but delicious side dish that can be enjoyed by people of all ages. They are also a great way to use up leftover scallions. With just a few simple ingredients, you can create a creamy, flavorful dish that will be a hit at your next meal.

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