Charred Scallion Butter

Place the butter in a bowl and allow to come to room temp until it’s extremely soft. In a heavy based pan or cast iron skillet, with a small amount of spray oil, cook the scallions (minus the white roots) over low-medium heat until they have completely softened, and begun to take on some serious color. You’ll even begin to see the very tips char and turn black – don’t worry, this is supposed to happen! Once they’ve cooled, chop them finely and add to softened butter. Roll up tight in some cling film, twisting the ends to re-form into a tube shape, and place back in the fridge to re-solidify.