Scallions, or spring onions, are relatives of the onion, leek, shallot, and chives. Sharp and pungent when raw, and soft and sweet cooked, the allium is often used as a garnish and to add crunch and color to stir-fries, stews, and soups. With these recipes, though, I make scallions the star of the show.
Scallion pancakes are a classic dish that I often serve as an appetizer. Or, try it as a twist on pizza crust, topped with sour cream and smoked salmon.
Drop biscuits speckled with scallion, cheese, and sour cream are so easy to make and so satisfying to serve. I love them at tea time with jam and butter or instead of bread at the table to serve with soups, for extra flavor.
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