| 41. | 3 spring onions or 3 bunches scallions, trimmed and roughly chopped
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| 42. | Ladle into bowls and sprinkle with cilantro, basil and scallions.
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| 43. | 1 bunch scallions ( green onions ), tops only, chopped
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| 44. | Stir the dish once, sprinkle with scallions, and serve.
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| 45. | 2 bunches scallions, trimmed, leaving 1-inch of green
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| 46. | Spoon 4 tablespoons sauce around fennel and scallions in baking dish.
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| 47. | 1 / 3 cup finely chopped scallion ( green part only)
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| 48. | Return lamb shanks to sauce, and add tomato and scallions.
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| 49. | 2 medium green Vidalia onions or scallions, trimmed and thinly sliced
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| 50. | 1 bunch scallions, both white and green parts, chopped.
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