1
Bring a medium pot of salted water to a boil. Wash and dry produce.
Halve scallions crosswise, separating whites from greens. Zest and quarter lemon.
Heat a large, dry pan over medium- high heat. Add scallion whites and scallion greens; cook 1-2 minutes per side, until charred. TIP: Scallion greens will cook faster than scallion whites. Once greens are charred, remove from pan and continue cooking whites.
Turn off heat; transfer to a cutting board. Once cool enough to handle, roughly chop.