If you're like me, you get a bunch of scallions, use two or three, and then the rest sit in your crisper until they're yellow, slimy, or both. Grilling scallions mellows that raw-onion spiciness that makes it hard to use up the whole bunch quickly, and, as with all summer vegetables, preparing them on the grill keeps your kitchen cool! Many thanks to Wes and Kate for sharing this recipe.
from the kitchen (and backyard) of Wes and Kate Brooks
2 bunches scallions
a teaspoon or two of oil of your choice (Wes suggests high-quality peanut oil)
On a hot, open grill, lay the scallions down over the hot area, and work them fairly actively with tongs, turning them over so they don't scorch. To make them easy to handle, keep them organized, white ends vs. green ends. The green ends will char quickly, so those should be shifted away from the direct heat earlier than the white ends which need more grilling. When they all bear some char marks, they are done and ready for 3 - 6 to be laid on each plate. They compliment any meat, but alongside a steak they are amazing.