Charred Scallion Butter


  • 2 bunches scallions, trimmed, halved crosswise
  • 2 teaspoons finely grated lime zest
  • 1 teaspoon fresh lime juice
  • 1 cup (2 sticks) unsalted butter, room temperature
  • Kosher salt, freshly ground pepper


  • Heat a large cast-iron skillet over high until smoking hot. Add scallions and cook, turning occasionally, until evenly blackened, 8–10 minutes. Transfer to a cutting board and let cool; coarsely chop.

  • Mix scallions, lime zest, and lime juice into butter in a medium bowl until evenly blended; season with salt and pepper. 

Do Ahead: Butter can be made 2 weeks ahead. Cover and chill.