I like cooking scallions when they are in season; they are fresh with mild flavor. I normally prepare them in variety of dishes such as fish, chicken or meat or I just use them as a garnish.
Putting scallions on the table this spring is a good idea to add brightness, color and flavor, therefore, I made Romesco sauce which pairs very well with grilled scallions.

INGREDIENTS:

1 large red pepper roaster seeded and peeled

1 medium tomato roasted

½ small onion white roasted

½ cup silvered almonds

1 clove of garlic

3-tablespoon olive oil

1 tablespoon cherry vinegar

1 slice of white bread

½ teaspoon paprika

½ teaspoon cayenne pepper

Salt and freshly ground pepper to taste

STEPS:

Combine Roasted pepper, tomato, onion, garlic, bread, almonds in food processor and blend until well combined with a chunky texture. Then add vinegar, paprika, cayenne, 1 tbsp. salt and pepper, and then pour olive oil gently to incorporate.
Checks the seasoning and add more salt if needed to.