TV-Featured Delicious Grilled Scallions with Romesco Sauce: An Unbeatable Combination!
Unlock the secret to more delicious grilled scallions, as revealed on TV! A special way to enjoy them.
Tired of ordinary grilled scallions? Get ready to elevate your experience! This recipe, featured on a popular TV cooking show, presents a unique method for preparing grilled scallions that are smoky and tender on the inside. We’re pairing them with a flavorful ‘Romesco Sauce’ that transforms them into a gourmet dish. The rich, complex notes of the Romesco sauce perfectly complement the sweet, aromatic grilled scallions, creating a truly delightful taste sensation. Make your home dining experience special with this magical recipe!
Main Ingredients for Grilled Scallions
- 1-2 thick, fresh scallions
Flavor-Boosting Romesco Sauce Ingredients
- 1 red bell pepper (medium size)
- 1/2 cup extra virgin olive oil
- 1/2 cup grated Parmesan cheese
- 1/2 cup toasted almonds
- 4 cloves garlic (peeled)
- Pinch of salt
- Pinch of black pepper
- 1 red bell pepper (medium size)
- 1/2 cup extra virgin olive oil
- 1/2 cup grated Parmesan cheese
- 1/2 cup toasted almonds
- 4 cloves garlic (peeled)
- Pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
Start by preparing the scallions. Wash them thoroughly and trim off any loose outer layers. Place the whole scallions directly onto a grill grate. Grill over low heat, turning occasionally, until the outer skin is completely blackened and charred, resembling a charcoal-grilled finish. This process concentrates the natural sweetness of the scallions.
Step 2
Next, grill the red bell pepper, which is key to the Romesco sauce. Place it on the grill grate and char the skin until it’s blackened all over. Exposing it directly to the flames will maximize its sweetness and infuse it with a smoky aroma, adding depth to the sauce.
Step 3
Carefully remove the charred bell pepper from the grill when it’s cool enough to handle. Rinse it under running water. Gently rub off the blackened skin; it should peel away easily. This step ensures you’re left with the sweet, tender flesh of the pepper for a smooth sauce texture.
Step 4
Once the skin is removed, cut off the stem and remove all the seeds from the bell pepper. Use a knife or your fingers to clean it out thoroughly, ensuring no tough bits remain in the sauce.
Step 5
To add a nutty richness to the Romesco sauce, toast the almonds. Place them in a dry skillet over low heat. Stir frequently until they turn lightly golden brown and release a fragrant aroma. Toasting them enhances their flavor and makes them easier to grind into a smooth paste.
Step 6
Now, let’s make the Romesco sauce. In a blender or food processor, combine the peeled roasted red bell pepper, toasted almonds, 4 cloves of garlic, grated Parmesan cheese, and olive oil. Season with salt and pepper to taste. Blend until everything is smooth and well combined. If the sauce is too thick, add a little more olive oil to reach your desired consistency. The finished sauce should have a vibrant reddish hue and a rich, complex flavor.
Step 7
Finally, prepare the grilled scallions for serving. Gently peel away the blackened outer layer from the charred scallions to reveal the moist, sweet interior. Serve them immediately with a generous dollop of the prepared Romesco sauce. The combination of smoky scallions and the flavorful Romesco sauce is truly a culinary delight!
