19 Scallion Recipes That Make The Most Of The Whole Bunch
Bought a gorgeous bunch of scallions, used two, and now the rest are wilting in the drawer? Not this time.
From the crisp white bulbs to the tender green tops, every part can add flavor, texture, and color to dinner. Here are 19 easy, wildly useful recipes to help you use the whole bunch before it even thinks about going limp.
1. Scallion Oil Noodles
Pouring hot oil over scallions transforms them, making the whites tender and the greens deeply fragrant. You will hear a sizzle, then smell that sweet oniony aroma bloom.
Toss the oil with noodles, soy sauce, a touch of sugar, and black vinegar for addictive balance.
Use the white bottoms for the oil and reserve plenty of sliced greens for finishing. A pinch of chili flakes or a spoon of chili crisp adds gentle heat.
Top with toasted sesame seeds for crunch and a squeeze of lime if you like brightness.
This is weeknight fast and pantry friendly. Leftovers reheat well with a splash of water.
You will use a shocking amount of scallions happily.
2. Ginger-Scallion Sauce
This is the sauce you spoon on everything. Finely mince scallion greens and whites with lots of fresh ginger, then bloom them with hot neutral oil to wake the flavors.
Stir in salt, a splash of rice vinegar, and a few drops of sesame oil for roundness.
It is incredible on poached chicken, crispy tofu, steamed fish, and plain rice. The whites bring body while the greens keep it vibrant.
Make a jar and keep it in the fridge for quick flavor bombs all week.
If you prefer heat, add minced chilies. For extra savoriness, mix in soy sauce or a pinch of sugar.
You will find excuses to drizzle it on everything.
3. Chinese Scallion Pancakes
Layered, flaky, and crisp, scallion pancakes are a smart way to use a whole bunch. Knead a simple hot water dough, roll it thin, brush with oil, scatter chopped scallions, then roll and coil for layers.
Pan fry until blistered and golden on both sides.
The whites add mild sweetness while the greens perfume each bite. Dip into soy, black vinegar, and a touch of chili oil.
They are great as a snack, appetizer, or side alongside soup or stir fry.
Leftovers reheat beautifully in a dry skillet. Freeze uncooked coils for future cravings.
Serve hot, cut into wedges, and listen for that shatter as you bite.
4. Scallion Fried Rice
Day old rice meets a mountain of scallions for fast comfort. Start by sizzling chopped scallion whites in oil, then add rice, breaking clumps and letting it toast.
Push to the side, scramble an egg, fold it through, and finish with lots of green tops.
Soy sauce, white pepper, and a dab of butter give savory depth. Toss in peas, diced carrots, or leftover roast chicken if you want bulk.
The scallions keep everything bright and fresh, even on a sleepy weeknight.
Use high heat and do not crowd the pan. A splash of sesame oil at the end is lovely.
Serve immediately while the rice stays fluffy.
5. Scallion Egg Drop Soup
Comforting and fast, this soup makes the most of scallion freshness. Simmer a light chicken or vegetable broth, add ginger and scallion whites, then stream in beaten eggs while stirring for delicate ribbons.
Finish with plenty of sliced greens and a drizzle of sesame oil.
A pinch of white pepper gives that classic restaurant vibe. Cornstarch slurry can thicken slightly if you want body.
It is a pantry meal that still tastes like you tried.
Serve with extra scallions for crunch. Leftovers reheat gently without losing silkiness.
Pair with a green salad or pancakes for a complete, soothing bowl.
6. Cream Cheese And Scallion Bagel Spread
Turn plain cream cheese into a deli level spread with chopped scallions. Fold in both whites and greens for bite and freshness, then season with salt, pepper, and a squeeze of lemon.
The texture becomes luxurious while the scallions add a savory snap.
Spread it on a toasted bagel, stack with tomato and cucumber, or use it as a dip for chips and veggies. You can mix in capers or smoked salmon for extra oomph.
It is a fast way to use several stalks without fuss.
Make ahead for weekday breakfasts. It keeps well and tastes even better the next morning.
You will not miss the coffee shop line.
7. Scallion Herb Butter
Compound butter is the easiest flavor upgrade. Mash softened butter with minced scallion whites and greens, lemon zest, parsley, and salt.
Shape into a log, chill, then slice coins to melt over steak, fish, potatoes, or grilled corn.
The scallions perfume the butter without overpowering, and the greens make each slice pretty. Add black pepper, garlic, or a dash of hot sauce if you like kick.
It is perfect for using the last stragglers in your bunch.
Keep a log in the freezer for emergency dinners. One coin turns simple roasted veggies into something special.
You will find yourself slicing another before you know it.
8. Loaded Scallion Mashed Potatoes
Mashed potatoes love scallions. Sauté the white parts in butter until sweet, fold into fluffy potatoes with sour cream, then shower with sliced greens.
The result tastes like a loaded baked potato in scoopable form.
Crispy bacon, cheddar, or roasted garlic take it even further, but the scallions alone bring lift and contrast. Salt generously and finish with black pepper and a pat of butter.
It is comfort food that feels a little fresher.
Make ahead and reheat gently with a splash of milk. Use up that whole bunch by doubling the greens.
Everyone will go back for seconds, guaranteed.
9. Scallion Biscuits
Flaky biscuits get a savory upgrade with chopped scallions and cheddar. Fold the greens and finely sliced whites into the dough, keeping everything cold for towering layers.
When they bake, the cheese melts into pockets and the scallions perfume the crumb.
Serve with soup, eggs, or fried chicken, or split and stuff with ham. Brush the tops with butter and a sprinkle of flaky salt.
You will watch them disappear while still warm.
Freeze unbaked biscuits for future breakfasts. Use the green tops generously for color.
They are the kind of bake that makes the kitchen smell like a weekend.
10. Scallion Cornbread
Sweet meets savory in scallion cornbread. Fold thinly sliced scallions into the batter, using both whites and greens for layered flavor.
Bake in a preheated cast iron skillet for crispy edges and a tender middle.
Serve with chili, barbecue, or soup, and do not forget a swipe of honey butter. The scallions cut the sweetness and add a fresh pop in every bite.
You will reach for a second square without thinking.
Add cheddar or canned green chilies if you want heat. Leftovers toast beautifully for breakfast.
It is a low effort way to finish a bunch fast.
11. Scallion Pesto
Swap basil for scallions or go half and half for a punchy pesto. Blend scallion greens, some whites, nuts, parmesan, lemon juice, and olive oil until silky.
The flavor is grassy, garlicky, and perfect for pasta or sandwiches.
Use walnuts, almonds, or pistachios depending on what is in the pantry. A little heat from chili flakes is great here.
Thin with pasta water and toss with hot noodles for a five minute dinner.
Spread on grilled chicken or drizzle over roasted vegetables. Freeze in ice cube trays for quick weeknight portions.
This recipe happily devours an entire bunch in one go.
12. Scallion And Cheddar Omelet
A handful of scallions turns a simple omelet into a diner worthy breakfast. Sweat the whites briefly in butter, pour in beaten eggs, and sprinkle cheddar and green tops over the surface.
Fold when just set so the cheese stays melty.
Season with salt and plenty of black pepper. A dash of hot sauce or salsa on the side is welcome.
Serve with toast and a tangle of greens for a quick start.
This is how you use stray stalks before they wilt. It feels special but cooks in minutes.
Make two if you are sharing, because it vanishes fast.
13. Scallion And Mushroom Stir-Fry
Scallions do the heavy lifting in this quick stir fry. Cut the whites into batons and sear until caramelized, then add mushrooms to soak up all that savory flavor.
Finish with green tops, soy sauce, garlic, and a splash of Shaoxing or mirin.
The contrast of sweet scallion whites and earthy mushrooms is addictive. Serve over steamed rice or spoon onto noodles.
A sprinkle of sesame seeds brings crunch and nuttiness.
Keep the pan hot and do not crowd it. A little butter swirled in at the end is luxurious.
You will be shocked how many scallions you can use here.
14. Scallion Kimchi-Style Quick Pickles
Turn scallions into a tangy, spicy topping in under an hour. Slice into batons, then toss with salt, sugar, rice vinegar, chili flakes, and a little garlic.
They wilt slightly, turning crunchy tender while keeping their color.
Spoon over rice bowls, tacos, grilled meats, or eggs. The brine doubles as a punchy dressing for salads and slaws.
It is an easy way to rescue the whole bunch before it fades.
Adjust heat to taste and add sesame seeds if you want texture. Store in the fridge for a week of snacking.
Every bite wakes up whatever you are eating.
15. Tuna Salad With Scallions
Scallions make tuna salad taste cleaner and more lively. Mix drained tuna with mayo, Dijon, lemon juice, celery, and lots of chopped scallion greens and whites.
The result is creamy yet fresh, never heavy.
Spread on toasted bread, stuff into pita, or scoop onto crisp lettuce for a lighter lunch. A few capers or dill pickles add briny pop.
Season assertively with salt and pepper so the flavors sing.
It is budget friendly and ready in minutes. Double the scallions if your bunch is overflowing.
Lunch for tomorrow is already sorted, and it travels well.
16. Potato Salad With Scallions
Swap raw onion for scallions and potato salad becomes brighter and less harsh. Boil potatoes until tender, then toss warm with a tangy dressing of mayo, mustard, vinegar, and chopped scallion whites and greens.
The warmth helps everything mingle beautifully.
Add celery for crunch and pickle brine for zip if you like. Fresh dill is fantastic here.
The scallions keep each bite fresh and balanced, even after chilling.
Perfect for barbecues and picnics, it travels like a champ. Taste again before serving and adjust salt.
You will get recipe requests, so maybe print a copy.
17. Scallion Cream Sauce Pasta
Creamy pasta meets garden fresh scallions. Sauté the whites in butter until soft, splash in white wine, then add cream and parmesan for a glossy sauce.
Toss with hot pasta and finish with a heap of sliced green tops for brightness.
The balance of rich and fresh keeps bites from feeling heavy. Lemon zest or chili flakes add personality.
Reserve pasta water to adjust the sauce until it clings perfectly.
Top with more scallions at the table. It is weeknight friendly yet date night worthy.
You will want bread to swipe the pan clean afterward.
18. Sheet-Pan Chicken With Scallions
This dinner roasts everything together so you barely think. Toss chicken thighs, scallion whites, and potatoes with olive oil, salt, and pepper.
Roast until the chicken skin is crisp and the scallions turn jammy sweet.
Scatter fresh green tops and herbs right before serving, plus a squeeze of lemon. The contrast of caramelized whites and raw greens makes every bite layered.
You will use nearly the entire bunch without trying.
Add carrots or mushrooms to the tray if you want more vegetables. Cleanup is blissfully easy.
Leftovers shred beautifully for lunch bowls the next day.
19. Scallion-Cilantro Lime Rice
Plain rice becomes exciting with scallions, cilantro, and lime. Fold sliced greens into warm rice so they soften slightly, then add chopped cilantro and fresh lime juice.
The aroma alone makes you hungry.
Use it under grilled shrimp, carnitas, or spicy tofu. Scallion whites can sauté briefly in butter for extra depth before adding cooked rice.
Season with salt until the flavors pop.
This side uses a big handful of your bunch in seconds. Leftovers are great for burrito bowls.
You will start planning dinners just to make the rice again.
