Best 6 Grilled Scallions Vinaigrette Recipes

GRILLED CORN SHEETS WITH SCALLION VINAIGRETTE

Steps:

• For the grill corn:
• Heat the grill to high. Remove the corn from the water and shake off the excess water.
• Put the corn on the grill, close the cover, and grill, turning every 5 minutes, until the kernels are tender when pieced with a paring knife, about 15 to 20 minutes.
• While the corn is cooking, whisk together the vinegar, mustard, honey, chives and salt and pepper, to taste, in a medium bowl until combined. Slowly whisk in the oil until emulsified. Stir in the scallions and set aside.
• Stand the corn upright on its stalk end and carefully cut down the sides of the cob with a sharp chef's knife, trying to keep the corn in sheets. Carefully transfer the corn to a platter and drizzle with the vinaigrette.

GRILLED SCALLIONS

Steps:

• Prepare an outdoor grill to medium high heat. Brush the scallions with olive oil. Lay the scallions on the grill until you see distinct grill marks, about 2 minutes. Turn the scallions over and cook about 1 minute more. Transfer to 2 plates and serve warm.

GRILLED POTATO SALAD WITH BACON-SCALLION VINAIGRETTE

Steps:

• Preheat a grill to medium. Put the red potatoes in a large saucepan and cover with cold water by 2 inches. Bring the water to a boil over high heat. Once the water begins to boil, after about 10 minutes, add the sweet potatoes. Return to a boil and cook 10 more minutes. Drain the potatoes and set aside to cool.
• In a medium bowl, whisk the mayonnaise, mustard, onion powder, garlic powder, cayenne, and salt and black pepper to taste. When the potatoes are cool to the touch, gently toss them in the mayonnaise mixture to coat.
• Make the vinaigrette: Cook the bacon in a small skillet over medium heat until crisp, then set aside to cool in the skillet. Once cool, pour the bacon and drippings into a small bowl along with the olive oil. In a large bowl, whisk the vinegar and mustard. Slowly drizzle in the olive oil-bacon mixture, whisking to emulsify. Add the scallions, parsley, and salt and black pepper to taste and whisk to blend.
• Using tongs, place the potato pieces on the hot grill and cook on all sides long enough to cook through and make grill marks, 1 to 2 minutes per side. Handle the potatoes gently so they don't fall apart. Remove the potatoes from the grill and place in the bowl with the vinaigrette. Gently toss to coat completely and serve warm or cold.

GRILLED SHRIMP WITH BACON, TOMATO AND SCALLION VINAIGRETTE

Steps:

• Put the bacon in a cast-iron skillet over medium heat and cook, stirring occasionally, until the bacon is crisp and the fat is rendered.
• When the bacon is just about done, heat the canola oil in a nonreactive skillet over medium-high heat. Add the tomatoes and salt and pepper and cook, stirring, just until slightly softened. Using a slotted spoon, transfer the bacon to the skillet with the tomatoes and add the cilantro, vinegar, thyme and green onions. Cook, stirring, until heated through, about 5 minutes. Set aside; keep warm.
• Heat a charcoal or gas grill to high for direct grilling.
• Brush the shrimp with canola oil and sprinkle with salt and pepper. Using two skewers at a time, thread four shrimp on the skewers near the tail and head ends--this makes it easier to flip the shrimp on the grill. Grill until slightly charred and cooked through, about 2 minutes per side.
• Remove the shrimp from the skewers and top with the warm vinaigrette.

SCALLION VINAIGRETTE

Steps:

• In a small bowl, whisk together white-wine vinegar, Dijon mustard, salt, pepper, sugar, and scallions.
• Slowly add extra-virgin olive oil, whisking until emulsified. Or shake the ingredients in a jar, or whirl them in a blender.

BROCCOLI AND SCALLIONS WITH THAI-STYLE VINAIGRETTE

Steps:

• Heat the oven to 425 degrees. In a large bowl, toss the broccoli and scallions with the olive oil. Season well with salt and pepper and toss again. Spread the mixture evenly onto a large sheet pan and roast until crisp and golden, about 15 to 20 minutes, tossing halfway through to ensure even cooking.
• While the vegetables roast, make the vinaigrette: In a small bowl, whisk all the ingredients until the brown sugar is dissolved. Taste and adjust seasoning if needed.
• Place the broccoli and scallions in a bowl and toss with the vinaigrette. Serve right away or the vegetables will become soggy.