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Cal Sotada Grilled Scallions in Almond Tomato Sauce

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  • 24 Scallions; root ends trimmed
  • 3 tb Almonds; toasted 1 minute under broiler
  • 2 Plum tomatoes; roughly chopped
  • 2 Cloves garlic; thinly sliced
  • 1 tb Spanish paprika
  • 10 Leaves fresh mint
  • 2 tb Fresh parsley; chopped
  • 1/4 c Extra virgin olive oil
  • 2 tb Vinegar


Preheat grill.
Place scallions on cooler part of grill and cook until dark green and tender, about 2 minutes per side. Meanwhile, place almonds, tomatoes, garlic, paprika, mint and parsley into a mortar. Grind to fine paste and place in a mixing bowl. Whisk in oil to emulsify and add vinegar. Remove scallions from grill and toss in bowl. Toss to coat and serve hot or cold. Yield: 6 servings
Posted to MC-Recipe Digest by Sue <> on Feb 26, 1998