Photo by Ted Cavanaugh
Use this compound butter of smoky cast-iron seared scallions and lime to top everything from steamed fish to grilled steaks.
Recipe information
Yield
Makes about 1 cup
Ingredients
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 black pepper
Preparation
Step 1
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.
Step 2
Mix scallions, lime zest, and lime juice into butter in a medium bowl until evely blended; season with salt and pepper.
Do Ahead
Step 3
Butter can be made 2 weeks ahead. Cover and chill.
Recipe notes
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