Scallion Rolls Food

SCALLION ROLLS

Steps:

• 1. Preheat oven to 350. Put two 6 cup jumbo muffin pans on a baking sheet. Mix butter, scallions and zest in small bowl.
• 2. Roll dough on lightly floured surface into an 8 x 16 inch rectangle. Spread butter onto dough, then season with salt and pepper. Starting on the long side, roll dough, jelly roll style, into a log.
• 3. Slice log into twelve rolls and put one roll in each cup. Cover rolls with towel and let rise until puffy, about 30 minutes. Remove towel and bake rolls til golden, about 30 minutes more. Let rolls cool 5 minutes before serving. Makes 12

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.

BROWN BUTTER SCALLOP ROLLS

Steps:

• Cut the scallops in half (two half-circles) and transfer to a medium bowl; season with 1/2 teaspoon salt and a few grinds of pepper. Add the olive oil, thyme and parsley and toss to coat; cover and refrigerate until ready to cook.
• Generously butter the insides of the rolls. Heat a large skillet over medium heat. Add the rolls, buttered-side down, and toast until golden, about 3 minutes. Remove to a plate and let cool, then tuck 2 lettuce leaves into each.
• Heat the skillet over medium-high heat and add the scallops in a single layer. Cook, undisturbed, until golden on one side, about 3 minutes. Flip the scallops and add the remaining 3 tablespoons butter to the pan, swirling to distribute the butter. Tilt the pan slightly and spoon the butter over the scallops until they are cooked through and the butter begins to brown and smell nutty, about 3 more minutes. Add the lemon juice and toss.
• Divide the scallops among the rolls and drizzle with the browned butter. Sprinkle with the chopped herbs and serve with lemon wedges.

BEEF AND SCALLION ROLL-UPS

Steps:

• In a medium saucepan of boiling water, cook the scallions for 30 seconds; drain. In a bowl, whisk together the beer, soy sauce and sugar; set aside.
• Trim each roast beef slice to about 4 by 5 inches. Season with salt.
• Lay a small cluster of scallion and cucumber slivers on the bottom edge of each slice and roll tightly to form a log; secure with a toothpick along the length of the roll.
• Repeat with the remaining beef, scallions and cucumber. Using a basting brush, coat the logs with the reserved beer sauce; let stand for 10 minutes.
• Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the beef rolls (reserve the sauce) and cook, turning, until the sides are brown, about 5 minutes.
• Transfer to a plate. Add the reserved beer sauce to the skillet and simmer until syrupy, about 2 minutes.
• Remove the toothpicks from the beef rolls; discard. Cut the rolls into quarters. Top with the sauce.
• Top the cooked rice with the cilantro and serve with the roll-ups.