Seared Scallions

Directions

1. 1
   Trim roots from scallions, leaving ends intact, and remove any bruised outer leaves.
2. 2
   Trim greens, leaving an 8-inch length of white and green parts.
3. 3
   Heat 1 tablespoon oil in a 10-inch heavy skillet (preferably cast-iron) over moderate heat until hot but not smoking, then add half of scallions.
4. 4
   Sprinkle with sea salt and cook, turning over once, until scallions are golden brown, 4 to 6 minutes total.
5. 5
   (If greens become too brown before white parts are browned, prop greens up along side of skillet.)
6. 6
   Transfer seared scallions to a plate and keep warm, covered.
7. 7
   Cook remaining scallions in same manner, adding more oil as needed.