| 21. | 1 bunch scallions, cut into 2-inch-long sections
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| 22. | 8 thin scallions, trimmed and cut in 1-inch lengths
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| 23. | 1 bunch scallions, trimmed and cut in 1-inch lengths
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| 24. | 1 large bunch scallions ( including green tops ), thinly sliced
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| 25. | Add scallions and let stand until soft, about 1 minute.
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| 26. | Bands played raucously as diners warmed up on olives and scallions.
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| 27. | So you don't know a shallot from a scallion.
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| 28. | We add lots of scallions and parsley right at the end.
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| 29. | 4 scallions, trimmed, halved crosswise, and lightly crushed.
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| 30. | Holding the scallions together, cut off the roots and discard.
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